Buckwheat Crepes with Mashed Potatoes and Jack Cheese

Name: Buckwheat Crepes with Mashed Potatoes and Jack Cheese
Yield: makes 8 crepes
Ingredients: 3/4 cup plus 1 tablespoon buckwheat flour; 1/3 cup white flour; 1/2 teaspoon salt; 3 large eggs; 2 tablespoons olive oil, plus more for brushing; 4 cups watercress mashed potatoes (page 185), or regular mashed potatoes; 1 cup shredded Monterey Jack cheese; 2 cups Cilantro-Jalapeño sauce (page 184)

December 14, 2011

Buckwheat adds a delicious sour note to crepes and breads. As a crop, buckwheat gives a boost to the environment because it suppresses weed growth and provides nectar for honeybees. It requires little to no chemical fertilization and actually adds nutrients to the depleted soil on which it’s grown. I like to fold these savory whole-grain breakfast crepes in half, but they can also be filled and rolled like sushi. For a spicier version of this dish, add red pepper flakes.

Recipe notes

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