You will love this asparagus filled buckwheat crepe stuffed with a delicious savory vegan ricotta. Although this meal has a few components, the recipe is straight forward and made with 3 easy to follow steps. It’s vegan, very tasty and so filling.
Making buckwheat crepes sounds very French fancy cooking. I assure you that it does not have to be fancy though! I grew up in Quebec and we would eat buckwheat crepes on a regular basis, or “galette de sarrasin” as we would call them. We would eat the sweet version of these crepes mostly, usually combined with molasses. Now living in USA, I have not made them for a while and wanted to start eating them more regularly again.
Buckwheat crepes are very delicious with a unique nutty taste and more filling than a regular crepe made with white flour. They don’t need any dairy or eggs to hold well (although you might see lots of buckwheat crepe recipes containing some) and I love their beautiful hole-filled texture.
How to make these buckwheat crepes:
1- Start by making this Vegan dill lemon ricotta. First soak some cashews and then blend them with lemon juice and a few spices to boost the taste. This is my basic ricotta, which is delicious stuffed in veggie lasagnas or used as a simple spread.
Then, add some fresh dill and lemon zest to it. This will enhance the flavor of the asparagus and buckwheat for a perfect combination.
Making the ricotta a day ahead is even better: the flavors from the lemon and fresh dill will infuse into the mixture to really have all the aromas come together.
2- Roast the asparagus and onions in the oven. This should take about 15 minutes. I like to keep the veggies mostly plain (just add a bit of salt and pepper if you want), since lots of flavors will come from the ricotta.
While the veggies are roasting, you have enough time to prepare the crepes.
3- Make the buckwheat crepe: Mix the buckwheat flour, ground flax seeds, baking powder and salt together. Then add some water and whisk well. Cook the mixture in a pan on the stove as you would do for regular crepes, using about 1/2 cup at the time.
Notes on how to make the crepes:
– After mixing the dried ingredients with the water, the texture will be slightly slimy. This is normal!
– Keeping the pan on medium heat, you will cook the crepes for about 1-2 minutes on each sides. Just swirl the batter around by tilting the pan in circles to spread it as much as you can. These crepes are cooking fast, so stay around the pan! It will also create lots of small holes while cooking, which is what you are looking for.
– You will need buckwheat flour instead of regular flour. If you have a high speed blender, you can make your own by grinding raw buckwheat groats until the mixture is very thin (flour texture).
– Be careful to choose the right buckwheat! Do not choose kasha, which is buckwheat groats that have been roasted first. The taste is quite different and much more fragrant, which would not work well in making these crepes.
– Lots of buckwheat crepe recipes use a mix of white flour and buckwheat flour. I prefer using 100% buckwheat flour for its delicious nutty and hearty taste thats goes so well with the ricotta and roasted asparagus. Also, only using buckwheat flour makes these crepes very high in fiber.
Then, you only have to build the stuffed crepes! Just lay a crepe on a plate, spread a good amount of the vegan dill ricotta, distribute the veggies and fold the sides of the crepe on top. Top it with more dill and lemon slices.
Buckwheat crepe with asparagus and vegan dill ricotta.
To make the filling:
- 1 batch of vegan lemon cashew ricotta
- 1/2 tsp lemon zest
- 2 tbsp fresh dill chopped
- black pepper
- 1 bunch asparagus cleaned and trimmed
- 1 large white onion thinly sliced
- salt to taste
- black pepper to taste
To make the crepe:
- 1 cup buckwheat flour
- 1 tbsp ground flax seeds
- 1/4 tsp baking soda
- pinch salt
- 1 1/2 cup water
To make the filling:
- Make the Vegan cashew lemon ricotta. Get the recipe by clicking here.
- To the ricotta, add the dill, lemon zest and black pepper. Mix well and set aside. The ricotta can be made a day early.
- Pre-heat the oven to 425°. Line a baking sheet with parchment paper.
- Put the asparagus and onion on the baking sheet and sprinkle with salt and pepper. Mix everything well and distribute them evenly.
- Cook in the oven for about 12-15 minutes (depending on their side).
To make the crepes:
- While the veggies are roasting: in a large bowl, start by mixing together the buckwheat flour, flax, baking soda and salt.
- Then, add the water and whisk well. The mixture will appear slightly slimy, which is normal.
- Warm a large non stick pan over medium high heat.
- When warmed, add about 1/2 cup of the mixture and move the pan around right away to help distribute the mixture in a large circle. You can use a bit of oil if desired.
- Cook for about 1-2 minutes on the first side. The crepe is ready to flip when bubbles/holes are forming, the crepe is golden brown and lifts easily with a spatula. Cook for another minute or 2 on the other side. Transfer to a plate and keep making additional crepes until you have no batter anymore, it should give you about 4 crepes.
Build the crepes:
- Put a crepe on a plate. Spread about 1/4 -1/2 cup of the dill cashew ricotta. Then, put the asparagus and onion mix on top. Flip the sides of the crepe on top of the filling and enjoy right away.