Savory Buckwheat Crepes with Romesco

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 11.08 ounces

Ingredients

Romesco sauce
1 medium tomato, cut in half
1 cup roasted red bell pepper
4 tablespoons almonds, sliced
2 tablespoons red wine vinegar
1/4 cup Italian parsley, fresh
3/4 cup cannellini beans, canned, drained, rinsed
1/2 teaspoon smoked paprika, ground
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper

Crepe batter
2 cups buckwheat flour
1 cup all-purpose flour
2 teaspoons Kosher salt
5 cups non-dairy milk, unsweetened
2 teaspoons apple cider vinegar

Veggie filling
1 tablespoon canola oil
6 cups Maitake mushrooms, sliced
6 cups Brussel sprouts, shaved
6 cups kale, chopped
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Garnish
1/4 cup Italian parsley, fresh, minced

Preparation

1. For Romesco sauce: On a foil-lined sheet tray, place tomato cut side down and broil for 4-6 minutes until the skin is charred. Transfer to a small mixing bowl and cover with plastic wrap to steam for 5-7 minutes. Once steamed, remove the skin from the tomato.
2. In a high-powered blender or food processor, add roasted red bell pepper, almonds, red wine vinegar, parsley, cannellini beans, smoked paprika, chili powder, salt and pepper and peeled tomato. Blend until smooth. Hold hot for service.
3. For crepe batter: In a large mixing bowl, combine buckwheat flour, all-purpose flour and salt. Whisk until combined.
4. In a mixing bowl, combine non-dairy milk and apple cider vinegar. Allow to sit for 5 minutes. Combine with flour mixture and whisk until smooth.
5. Heat an 8-inch non-stick pan over medium-high heat, spray with pan spray. Swirl pan while ladling in 1/4 cup of batter to evenly coat the whole pan. Cook crepe for 1 minute, then flip and cook for 1 more minute. Transfer to a parchment-lined sheet tray. Hold warm until service.
6. For veggie filling: In a large skillet or flat top, heat oil over medium-high heat and sauté mushrooms for 5 minutes until lightly browned. Add Brussel sprouts, kale, salt, pepper and parsley. Sauté for 3-5 minutes until just tender. Transfer to a large mixing bowl and pour half of the romesco and toss to coat evenly. Hold hot for service.

Nutrition information

Calories: 149 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Carbohydrate: 42g Fiber: 10g Total Sugars: 5g Protein: 13g Sodium: 415mg