- 2 cups buckwheat flour
- 1 egg (optional)
- 1/2 tsp. salt
- 4 cups water
- 2 tbsp. coconut oil
- 2 parsnips, 1/2″ cubes
- 1 sweet potato, 1/2″ cubes
- 1 medium red onion, diced
- 1 large handful mushrooms, chopped
- 1 garlic clove
- 1 tsp. thyme
- 1 tsp. rosemary
- Sea salt and pepper
- 1 tbsp extra virgin olive oil
- 2 cups chard, de-stemmed and chopped
- Bison sausages, cooked and sliced or
- Black beans
Add flour, egg and salt into a bowl. Using an electric mixer, start mixing the ingredients while adding the water slowly until it has the consistency of heavy cream. Use additional water if necessary. Once consistency is reached, let sit in fridge for 30 minutes (and up to a few hours).
Pre-heat oven to 400F and also heat a heavy skillet or crepe pan over medium heat and grease evenly with oil. Ladle batter onto pan. Using a spatula, spread the mix so that it evenly covers the pan to make a uniform, large, thin crepe. It may take a couple of tries to get the technique. When it browns, about 2 mins, flip the crepe to cook the other side for an additional 2 mins. You may need to add more oil so that it doesn’t stick. Continue until all batter has been used. Separately, toss all filling ingredients except for the Swiss chard in a bowl.
Transfer to a baking sheet and roast in oven for 15 mins. Stir chard into mix and place back in the oven for an additional 10-15 minutes until root vegetables are tender. Remove from oven, and place filling in a line along the middle of the crepes, roll crepe edges over and serve. Add bison sausage or beans before rolling if desired.