Crepes reinvented: A hearty dinner with buckwheat and cottage cheese

Crepes are one of the best quick dinner ideas. They can be stuffed with numerous ingredients, creating combinations suited to guests' tastes. Ever since I discovered the recipe for crepes with buckwheat and cottage cheese, I have made them all the time. No one complains because they are so delicious that I keep receiving requests for more. A nutritious and healthy dinner will even win over picky eaters.

If you think a meatless dinner is boring and can't fill you up, you haven't tried these crepes. Cottage cheese and buckwheat are simply a perfect combination. The high fibre and protein content make these unassuming crepes a great dinner option.

Buckwheat is rich in protein, including essential amino acids that the body cannot produce alone. The fibre it contains improves digestive system function. You will also find vitamins, magnesium, iron, and zinc from the B group. It can positively affect heart and blood vessel health. These crepes are an excellent way to incorporate buckwheat more often into your diet.

You can serve crepes with buckwheat and cottage cheese either as a baked version with cheese or without this addition. They go well with a yogurt herb dip or tomato sauce.

Ingredients:

Crepes:

          
• 1 cup of flour,
• 2 eggs,
• 1 cup of milk,
• 3/4 cup of sparkling water,
• oil,
• a pinch of salt.

Filling:

        
• 1 onion,
• 2 cloves of garlic,
• 100 grams of buckwheat,
• salt and pepper to taste,
• hot paprika.

    
1. Mix all the ingredients for the crepes until a smooth batter forms. Fry the crepes on a preheated pan.
2. Fry the finely chopped onion and garlic in butter. Add the cooked buckwheat, cottage cheese, and spices. Mix well.
3. Stuff and roll up the crepes.

If you want to bake them additionally:

1. Place them in an ovenproof dish and sprinkle with grated cheese.
2. Bake in an oven preheated to 175°C for 15-20 minutes until the cheese melts.

The ready crepes taste best when warm. Enjoy your meal!