French buckwheat crepes with plant-based camembert
Buckwheat crepes are a traditional delicacy from Brittany in the Northwest of France. The perfect buckwheat crepe is light, lace like and chockfull of delicious fillings. We developed this buckwheat crepe recipe with plant-based camembert as part of our partnership with French nut cheese start-up Petit Veganne. Their "Petit Lorrain" (pictured) is creamy and sports the same rind as traditional camembert! If you live in France we highly recommend you give them a try. For those who aren't that lucky, we suggest substitutions in the notes section below the recipe.
The recipe makes more than 6 crepes so you'll have wonderful leftovers on your hands. Have fun and create new and exciting fillings! If you're adventurous, try buckwheat crepes and chocolate for dessert. It's a fabulous combination.
Prepare the various elements ahead of time to make life a little easier. That way all you'll have to do on the day is cook and assemble the crepes.
Did you know that real buckwheat crepes are naturally gluten-free?
Servings: 6filled crepes
For the buckwheat crepes
1 1/4cupsbuckwheat flour
For the filling
1/3cupwalnuts,toasted and roughly chopped
1tablespoonextra virgin olive oil
2courgettes/zucchini,sliced lengthwise and cut into thin slices (half moons)
2Petit Lorrain plant-based cheeses(or other nut-based cheese*)
For the salad
2tablespoonsred wine vinegar
1pinchfresh ground pepper
6tablespoonsextra virgin olive oil
8cupsmesclun, baby greens or spring mix
Start by making the French buckwheat crepe batter. Place the buckwheat flour and salt in a large bowl and mix with a wooden spoon.
Progressively drizzle in the water while mixing continuously and energetically for about 3 minutes. The consistency should be fluid but not runny, much like regular sweet crepe batter. You can add a little extra water if the batter is too thick.
Cover the bowl and let the buckwheat crepe batter rest in the fridge for an hour.
Meanwhile, prepare the vinaigrette. Whisk together the mustard, vinegar, salt and pepper in a medium bowl. Then progressively drizzle in the oil while continuing to whisk. This will help the sauce emulsify and give it a beautiful thick and shiny consistency.
Adjust seasoning to taste, cover and set aside while you prepare the filling.
Heat the olive oil in a frying pan over medium heat and add the shallot. Cook until soft and tender, about 2-3 minutes.
Add the courgettes, stir well and cook for 5-7 mins until softened and browned. Set aside and keep warm.
Take the buckwheat crepe batter from the fridge and cook the crepes one by one on an oiled hot crepe pan or flying pan. Try to keep them thin by spreading the batter over the whole pan.
Take 6 buckwheat crepes and fill them with the courgettes and slices of Petit Lorrain (or other nut-based cheese). Fold each crepe over to close it, creating a half moon shape. Sprinkle with walnuts and drizzle with the agave nectar.
Serve hot accompanied by the salad and vinaigrette.