Water Parsley Buckwheat Crepes recipe - ingredients, nutrition and when to eat it
These buckwheat crepes are filled with fragrant water parsley, pan-fried until thin, then rolled up to eat.
These buckwheat crepes are filled with fragrant water parsley, pan-fried until thin, then rolled up to eat. The nutty buckwheat pairs with the fresh aroma of water parsley, making them a nice light lunch or snack.
Vegetables · 25 minutes to cook
Nutrition (per 202g serving): 264 kcal · protein 7.9g · carbohydrate 44.2g · fat 6.3g · sodium 848.9mg
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: Keep the batter thin so the crepes cook up soft and delicate. Add the water gradually, checking the consistency as you go.
Tips: Shake the water parsley well after washing so it doesn't thin the batter and spreads evenly in the pan.
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Ingredients (1 serving)
- Buckwheat flour — 60 g
- Water parsley — 0.5 handful
- Water — 100 ml
- Salt — 0.5 tsp
- Cooking oil — 1 tsp