Crêpes de Sarrasin aux Algues

Crêpes de Sarrasin aux Algues is a deliciously savory dish blending the nutty flavor of buckwheat crêpes with the umami richness of seaweed. This vegetarian delight offers a unique taste of the ocean, perfect for seafood lovers seeking a plant-based alternative.

Ingredients

• Buckwheat flour - 100 grams
• Water - 300 milliliters
• Egg - 1 large
• Salt - 1/2 teaspoon
• Olive oil - 1 tablespoon (plus extra for cooking)
• Dried seaweed (such as nori or wakame) - 20 grams
• Fresh spinach - 100 grams
• Feta cheese - 50 grams
• Lemon juice - 1 tablespoon
• Black pepper - to taste

Steps

1. In a mixing bowl, combine the buckwheat flour and salt. Gradually whisk in the water until smooth.
2. Add the egg and olive oil to the batter, mixing well. Let it rest for 15 minutes.
3. Meanwhile, rehydrate the dried seaweed in warm water for about 10 minutes, then drain and chop it finely.
4. In a skillet, heat a small amount of olive oil over medium heat. Sauté the chopped seaweed and spinach until wilted, about 3-4 minutes.
5. Crumble the feta cheese into the pan with the seaweed and spinach, add lemon juice and black pepper, and stir gently to combine. Cook for another 2 minutes, then remove from heat.
6. Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a ladleful of crêpe batter into the skillet, swirling to coat the bottom evenly.
7. Cook for about 2-3 minutes until the edges lift and the bottom is golden. Flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter.
8. To serve, place a crêpe on a plate, fill with the seaweed and spinach mixture, fold or roll the crêpe, and enjoy.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• High in dietary fiber, promoting digestive health.
• Rich in plant-based proteins, beneficial for muscle repair.

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