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Picture of Savory Buckwheat Crepes
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2903 kcal 145 %
  • Fat 212 g 327 %
  • Saturated 86 g 431 %
  • Carbs 80 g 27 %
  • Fiber 14 g 57 %
  • Protein 172 g 345 %
  • Cholesterol 1131 mg 377 %
  • Sodium 3390 mg 141 %
  • Calcium 2605 mg 261 %
  • Magnesium 393 mg 93 %
  • Potassium 2584 mg 55 %
  • Iron 14 mg 75 %
  • Zinc 20 mg 179 %
  • Phosphorus 2743 mg 392 %
  • Vitamin A 1219 µg 135 %
  • Vitamin C 31 mg 34 %
  • Thiamin (B1) 1 mg 104 %
  • Riboflavin (B2) 3 mg 193 %
  • Niacin (B3) 28 mg 173 %
  • Vitamin B6 3 mg 216 %
  • Folate equivalent (total) 288 µg 72 %
  • Vitamin B12 8 µg 331 %
  • Vitamin D 6 µg 39 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 191 µg 159 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Savory Buckwheat Crepes

Ingredients

  • For the crepe batter
  • 1/2 cup buckwheat flour
  • 2/3 cup whole milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • For the filling
  • 2 tablespoons olive oil, divided
  • Kosher salt
  • 1 pound chicken thighs
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, end trimmed, cut on the bias into 1/2 inch pieces
  • 2 cups gruyere cheese, shredded
  • 1 tablespoon butter, for greasing the pan
  • 2 scallions, chopped, as garnish

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