Savory crepes surprise: Buckwheat and cheese for dinner delight

Crepes are one of the best quick dinner ideas. They can be stuffed with various ingredients tailored to suit 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; I keep getting requests for more. A nutritious 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 yet. Cottage cheese and buckwheat are a perfect combination. The high fiber and protein content make these unassuming crepes a great dinner option.

Buckwheat undoubtedly deserves to be called a superfood. Buckwheat is rich in protein, including essential amino acids that the body cannot produce on its own. The fiber it contains improves digestive system function. You'll 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 into your diet more often.

You can serve crepes with buckwheat and cottage cheese in baked versions with cheese and without this addition. They pair 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
• 3.5 oz 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 350°F for about 15-20 minutes until the cheese melts.

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