Buckwheat Crepe Salad recipe - ingredients, nutrition and when to eat it
Buckwheat Crepe Salad is made by filling buckwheat crepes with kimchi or vegetables, then serving them with leafy greens and a tangy sauce.
Buckwheat Crepe Salad is made by filling buckwheat crepes with kimchi or vegetables, then serving them with leafy greens and a tangy sauce. The nutty buckwheat and bright, fresh kimchi flavors go well together, making it a good choice for lunch or a light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 263.5g serving): 274.1 kcal · protein 8.8g · carbohydrate 43.5g · fat 7.5g · sodium 623.6mg
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: If the batter is too thick, add water a tablespoon at a time until it’s thin enough to spread easily.
Tips: The crepe may tear if you roll it while it’s very hot, so let it cool briefly after taking it out of the pan before adding the kimchi.
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Ingredients (1 serving)
- Buckwheat flour — 50 g
- Water — 70 ml
- Napa cabbage kimchi — 40 g
- Cooking oil — 1 tsp
- Lettuce — 4 sheet
- Cucumber — 0.3 pc
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp