Buckwheat Crepe Lunchbox recipe - ingredients, nutrition and when to eat it
Thin buckwheat crepes rolled around a kimchi and pork filling make a satisfying lunchbox dish.
Thin buckwheat crepes rolled around a kimchi and pork filling make a satisfying lunchbox dish. The nutty flavor of buckwheat pairs with the spicy kimchi and savory pork, making it a great choice for lunch or a filling dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 419.5g serving): 567.9 kcal · protein 22.1g · carbohydrate 59.7g · fat 26.2g · sodium 868.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The batter should flow in a thin stream when lifted and drizzled with a spatula.
Tips: Adding too much kimchi juice can make the crepes tear easily.
Tips: Let the finished crepes cool for about 5 minutes before slicing so they keep a neat shape.
Tips: Line the lunchbox with parchment paper between the crepes to keep them from sticking together.
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Ingredients (1 serving)
- Buckwheat flour — 70 g
- Water — 140 ml
- Ground pork — 50 g
- Napa cabbage kimchi — 80 g
- Garlic chives — 20 g
- Onion — 30 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 1 tsp