Crêpes with fruit and vegetables instead of chocolate? Yes, you read that right – our buckwheat crêpes and grape salad, made with strawberries, grapes, radishes and spinach, are delicious proof that it pays to experiment in the kitchen! Kids will love them too.
Ingredients for 4–6 portions of buckwheat crêpes with grape salad:
- 80 g buckwheat flour
- 200 ml soya milk (unsweetened)
- 3 medium eggs
- 250 g strawberries
- 300 g red grapes
- 4–6 radishes
- 150 g baby spinach
- 3–4 tbsp lemon juice
- 7–10 tbsp olive oil
- Salt and pepper
- 1 handful of cashew nuts
Preparation time: approx. 30 minutes
Mix the flour, milk and eggs together to make a smooth dough and leave to rest for approx. 15 minutes.
While it is resting, wash the strawberries and cut into bite-sized pieces. Wash and halve the grapes. Wash the radishes and cut them into thin slices. Wash and spin dry the spinach. Mix all the salad ingredients together with the lemon juice and olive oil; season lightly with salt and pepper.
Heat 1/2 tablespoon of olive oil per crêpe in a non-stick frying pan, then cook 4 to 6 crêpes one after the other over a medium heat. Place on a plate, add the salad and fold over. Chop the cashew nuts roughly and sprinkle over the crêpes.
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