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Turkey buckwheat crêpe paninis

Turkey buckwheat crêpe paninis

Crêpes, bread and sandwiches | Easy | 1 hour
Crêpes, bread and sandwiches
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 330
  • Lipides 17 g 26 %
    • Saturated fat  7 g
    • ++ Trans fat 0.3 g 37 %
  • Cholesterol 110 mg
  • Sodium  770 mg 32 %
  • Carbohydrate 22 g 7 %
    • Fibre  3 g 12 %
    • Sugars  6 g
  • Protein 23 g
    • Vitamin A 10 %
    • Vitamin C 2 %
    • Calcium 15 %
    • Iron 15 %
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Recipe details

Ingredients

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Directions

  1. In a large bowl, whisk together flour, milk, beer, eggs, and salt. Cover and let rest in the refrigerator for 1 hour.
  2. Heat a non-stick skillet or crêpe pan about 23 cm (9 inches) wide over medium heat. Brush skillet with olive oil. Pour about 125 mL (1/2 cup) crêpe batter into pan and tilt slightly in all directions to spread batter over entire surface.
  3. Cook for about 2 minutes, or until small bubbles appear in the crêpe surface and edges are cooked. Turn over crêpe and continue cooking for about 30 seconds. Repeat with remaining batter.
  4. Fill 4 crêpes with goat cheese, pesto, turkey, baby spinach, and basil. Fold in half and roll up to close.
  5. Heat a non-stick skillet (preferably with ridges) over medium-high heat. Grill rolled crêpes for 1 minute per side or until golden. Cut each roll in half and serve with salad.

CHEF'S SECRET: Get a head start!

  • The crêpe batter can sit for longer than the time given. Prepare it in the morning and it will be ready for lunch or dinner.
  • You can also cook the crêpes ahead of time and freeze them (use sheets of wax paper to separate them). They'll take only a few minutes to thaw.

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