Perfect for a nice outing these filled buckwheat wraps, or as a packed lunch to take to the office during the beautiful season.
I filled them with salad, raw peppers, fresh spreadable cheese, and cooked ham, but you can fill them however you like! Moreover, they are gluten-free, so they are also suitable for those who are gluten intolerant!
To prepare them, I used buckwheat flour from Molino Merano. Buckwheat is a typical plant grown in South Tyrol, and its grey color with black spots is due to the residual husk ground together with the flour. It gives all recipes a rustic and special taste.
If you like buckwheat flour, try these recipes of mine as well:
- Difficulty: Easy
- Rest time: 30 Days
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups buckwheat flour (Molino Merano)
- 5/8 cups water
- 5/8 cups milk
- 1 egg
- 1 tsp salt
- 5 leaves lettuce
- 1/2 yellow bell pepper
- as needed cress or fresh baby spinach
- as needed spreadable cheese
- 10 slices cooked ham
- as needed vegetable oil
Steps
To prepare the filled buckwheat wraps, place the buckwheat flour, water, milk, egg, and salt in a bowl. Mix everything with electric beaters until you get a smooth mixture. Cover and let it rest at room temperature for 30 minutes, possibly longer.
Meanwhile, prepare the filling, wash the lettuce, and pat dry with kitchen paper. Wash and dry half a bell pepper and slice it into strips. Wash the cress or baby spinach and set aside to drain.
After the batter has rested, heat a pan and grease it with a little oil, spreading it evenly over the bottom of the pan with a piece of paper towel.
When the pan is hot, pour about one ladle of batter (depending on the size of your pan) and spread it over the bottom with a spatula to create a thin, even layer of batter, as if making crêpes.
Let it brown on the first side (it will take very little time), then gently turn and let it brown on the other side as well.
As you prepare all the buckwheat crêpes, stack them on a plate and cover them with a clean, slightly damp cloth to keep them nice and soft.
When you have prepared all the buckwheat crêpes, you can fill them. Place the crêpes on the work surface, spread the spreadable cheese all over their surface, add two slices of cooked ham on each, as well as lettuce, pepper strips, and cress or baby spinach as desired. Fold the right edge towards the center to cover part of the filling. Do the same with the left edge. Then, starting from the bottom, roll everything upwards to create your wraps.
You can fix each wrap with a toothpick if desired.
Alternatively, you can bring freshly made crêpes to the table, accompanied by various fillings, so that everyone can compose their wrap according to their tastes.
Tip
The filling can be varied according to your tastes, for example, buckwheat wraps are also great with tuna, sliced cheese, grilled vegetables, mozzarella, tomatoes, and much more.
