Buckwheat Crepes with Chicken- Cheddar Chutney filling
Buckwheat Crepe Batter
2 Cups milk
1/4 cup canola oil
2 Cups Buckwheat Flour
1/2 tsp salt
In a stand mixer with whisk attachment, mix eggs and milk until well blended. ( can also use a whisk and bowl). Whisk in oil. Add flour and salt and mix until completely blended, scraping sides as needed.
Crepe Filling for 1 crepe
3 oz roasted chicken, shredded or julienned
2 oz cheddar cheese
2 T mango chutney ( could be a different flavor - we use mango)
Preheat large skillet. Coat skillet with melted butter or olive oil. Spread 4 oz of crepe batter with a T shaped crepe spreader. Alternatively use a offset spatula. The crepe should be as thin as you can make. Once the crepe is set, quickly flip so both sides are lightly seared. Spread chicken, cheese and chutney down the middle of the crepe. Fold one half over the filling, fold the other side over filling. Fold both ends in. The crepe should be the shape of an envelope and the contents completely enclosed. Flip crepe once and allow to heat through for a few minutes.