Blog, Recipes

Buckwheat Courgette Pizza Crepe

30th January 2017

You don’t have to wait until Pancake Day to celebrate the deliciousness of these savoury gluten-free crepes.

{makes 6-7 pancakes, serves 6}

ingredients

4 eggs, large
4 tbsp. coconut oil (odourless) or rapeseed oil
240ml almond milk
120ml sparkling water
115g buckwheat flour
1 courgette, grated
sea salt
oil spray or brush on oil

filling

250g tomato sauce, I use gefen marinara sauce
125g cheddar cheese, grated

Preparation time – 20 mins, cooking time – 40 mins, resting time – 30 minutes

Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

In a large mixing bowl beat together the eggs, then add the coconut oil and almond milk and mix together. Add in the sparkling water and mix together, and then fold in the buckwheat flour and season with sea salt.

Fold in the grated courgette and then leave to set for half an hour in the fridge.

Heat up a pancake pan or frying pan over a medium/high heat and spray it with oil, then ladle a spoonful of the pancake mixture into the pan and tilt the pan around until you get a round shape, cook until starts to bubble and lightly coloured underneath. Then using a spatula turn the pancake over and continue cooking until light brown. Then repeat with remaining mixture.

Once all the pancakes have been made, leave them stacked up on each other to keep warm.

Using a 20cm non-stick frying pan, place the first pancake in the base, then add 2 tbsp. tomato sauce, together with a sprinkling of grated cheese, then top with a pancake and repeat the process, top with the last pancake and just top with a handful of grated cheese.

Place in the pre-heated oven to cook for 20 mins, then bring to the table and serve with a fresh salad.

Enjoy!

LISA’S TIP – This is a wonderful recipe to make with children, a healthy way to serve pancakes without an over load of sugary toppings! You can be adventurous with your fillings, keep it completely dairy free with sautéed onions, mushrooms and aubergine. Or go for spinach and ricotta layers. Alternatively if you don’t want to do the pizza style, you could have these wraps in your fridge and fill with your favourite fillers like salmon and avocado or hummus and grilled vegetables.

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