Buckwheat Crepes — Meatless Monday by Maria Russo in Recipes, December 5th, 2011
No longer just a sweet breakfast treat, crepes can be filled with decadent, savory fillings perfect for lunch or dinner. Here, these light, fluffy pancake-like crepes are made with hearty buckwheat flour and stuffed with sautéed spinach, wild mushrooms and fresh thyme. For a simple weeknight supper, prepare citrus shrimp or sweet onion fillings and let everyone build their own perfect crepes.
For a quick side dish, serve Giada’s rustic Tomato Vegetable Casserole. Baked with potatoes, yams, ripe tomatoes and creamy Parmesan cheese until the vegetables are tender, this dish is warm and comforting.
Get the recipe: Buckwheat Crepes from Food Network Magazine