buckwheat crepes with creamy string bean slaw

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Here’s another recipe out of our comfort zone: buckwheat crepes with creamy string bean slaw. I’ve never made a crepe before. I’m not even sure if I’ve ever had one. Whipping up the batter — buckwheat flour, egg, milk, and salt — was incredibly easy. Things got a bit trickier, however, when it came time to cook them.

But we did make it work in the end, and the crepes certainly served their purpose as a convenient carrier of our slaw, made mostly with green string beans, shredded green and red cabbage, and sliced red onion. The dressing was a particularly lovely mixture of Greek yogurt, Dijon mustard, apple cider vinegar, minced garlic, and a tiny bit of pure maple syrup.

All in all, I love buckwheat. I love slaw. And I have much to learn if I’m going to continue along the crepe-making path. This marks our 8th recipe from Sarah Britton’s My New Roots.

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