Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 300 g of green beans
- - 150 g of buckwheat flour
- - 3 eggs
- - 4 spring onions
- - 300 ml of rice milk
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Mix the flour with the eggs and a pinch of salt. Then mix in a little milk at a time, stirring with a whisk, and being careful not to form lumps. In the end, the batter should be smooth and homogeneous.
- Grease and put to heat a skillet or crepe pan with a heavy bottom. When very hot, pour a spoonful of batter spreading it over the whole base. Cook for about a minute on each side. You'll have to get 8 crepes.
- Cook the green beans in salted water, without covering, for about ten minutes, drain and let cool them quickly under water to keep the color bright green.
- Cut the onions into rings, add them to the beans and toss with 2 tablespoons of olive oil and a pinch of salt. Stuff the pancakes with this mixture and serve immediately
