Buckwheat Crepe Burritos
Buckwheat Crepe Burritos
Ingredients
- 6 cups (1.5 litres) milk
- 3 eggs
- 3 cups (750 ml) buckwheat flour
- 2 teaspoons (10 ml) baking soda
- Salt
- 2 onions, finely chopped
- 1 lb (454 g) brown button mushrooms, sliced
- 8 slices bacon, coarsely chopped
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) finely chopped fresh chives
- 1 1/2 lb (675 g) sausage meat (Toulouse, Italian, breakfast, etc.)
- 2 cups (500 ml) grated sharp cheddar
- 1 1/2 cups (375 ml) pink applesauce (see recipe)
- Molasses
Instructions
- Preheat the oven to 100°C (200°F) to keep the crepes and fillings warm.
- In a bowl, whisk together all the ingredients until the batter is smooth. While cooking the crepes, stir the batter from time to time to prevent the flour from settling.
- Ladle about 60 ml (1/4 cup) of batter into a well-buttered, preheated 23-cm (9-inch) non-stick skillet. Cook the crepe on both sides. Repeat with the remaining batter, stacking each crepe on a serving plate as you go. Keep the plate in the oven, covered with aluminum foil.
Buckwheat Crepe Burritos