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Buckwheat crêpes with raw veggie stuffing and crème fraîche dip

June 21st, 2016

Enjoy crepes in a new disguise with these delicious buckwheat creations filled with crunchy raw veggies and dip.


This recipe is part of all vegetarian boxes in week 26

Download recipe
40 min.692 kcal.4 pers.


  • Buckwheat flour250  g
  • A carton of milk1  pcs
  • A bunch of radishes1  pcs
  • Carrots400  g
  • Chives20  g
  • Crème fraiche2  pcs
  • Avocado1  pcs
  • Cherry tomatoes250  g

Good to have at home

  • Salt
  • Pepper
  • Butter or olive oil
  • Lemon juice
  • Eggs1 pcs
  • Water350 ml

How to do:

Buckwheat crêpes

  • In a bowl, combine buckwheat flour, 1 egg, a pinch of salt and 350 ml milk. Stir in water afterwards and let sit for at leat 1 hour. Tip: Prepare the crêpes mixture the night before and keep it in the fridge.
  • Heat some butter or olive oil in a larger pan. Pour 1 ladle of the mixture into the pan and sway until the bottom of the pan is entirely covered. Tun the crêpes when the edges loosen from the pan. Fry until done and set aside on a plate. Repeat with the remaining mixture.

Raw veggie stuffing and crème fraîche dip

  • Clean and finely slice the radishes. Peel the carrots and shred them into a bowl. Wash and quarter the cherry tomatoes. Pit and peel the avocado. Cut it into smaller cubes and drizzle with some lemon juice to prevent from discoloring. Arrange all prepared ingredients on a large serving plate.
  • Wash, dry and finely chop chives. Add chives and crème fraîche to a bowl and stir to combine. Season to taste with salt, pepper and a dash of lemon juice.


  • Place the large serving plate in the middle of the table for everyone to create his own buckwheat crêpes.