Full of fiber, vitamins, and minerals, buckwheat is a grain that is too often overlooked. Most people have never cooked with it or encountered it in restaurants. In this recipe, I turn buckwheat pancake mix into crepes and stuff them with healthful vegetables such as asparagus and immunity-boosting shiitake mushrooms.
Pinch of salt
1 cup low-fat milk
2/3 cup buckwheat pancake mix
3 Tbs. peanut oil
1 tsp. minced garlic
1 Tbs. grated gingerroot
1/2 cup chopped leeks (white part only)
1 cup chopped shiitake mushrooms
1 cup asparagus, thinly sliced into 2-inch strips
1 tsp. sesame oil
2 tsp. sugar
2 Tbs. soy sauce
2 cups bok choy, thinly sliced into 2-inch strips
1/2 cup shredded jicama
Canola oil cooking spray
Peanut sauce (prepared or homemade)
1. To make the crepe batter, beat the eggs together with the salt and milk. Blend in the pancake mix until smooth. Let batter sit for 1 hour at room temperature.
2. To make the filling, heat the peanut oil in a large skillet over medium-high heat. Quickly sauté the garlic, ginger, and leeks for 2-3 minutes. Add the mushrooms, asparagus, and carrots and cook 3-5 minutes. Stir in the sesame oil, sugar, and soy sauce and cook for 2 minutes. Add the bok choy and remove skillet from heat. Stir in jicama.
3. To make each crepe, coat a nonstick 9-inch crepe pan with cooking spray and place over medium heat. Pour 1/4 cup batter into pan, rotating pan to distribute batter evenly. Cook until bottom of crepe is browned and batter is cooked through, about 3-4 minutes. Repeat to make additional crepes.
4. To make a homemade peanut sauce, combine 3/4 cup water, 2 Tbs. soy sauce, 5 Tbs. peanut butter, and 3 Tbs. sugar in a saucepan and simmer until thick, about 5 minutes.
5. To assemble, lay each crepe on a serving platter. Lay about 1 cup of vegetable filling down the middle of each crepe and wrap crepe edges over vegetables. Drizzle crepes with peanut sauce.