RECIPE- Body fuel Crepes – Blackbean and buckwheat

Hey Castle-Cavers! So before you look below and think.. oh no, that is too much to do, i’m going to explain that the reason it may seem long, is because i like to cook everything from scratch. You are more than welcome to use pre-made buckwheat crepes, or canned beans instead of dried (just adjust the cooking time because you’ll end up with mush). Also if you’re making a roast dinner one day, and you make a little extra sweet potato, this recipe is great to use up those left overs!

Okay, let’s get to it!

Body fuel Crepes - Black bean and Buckwheat

Body fuel Crepes - Black bean and Buckwheat


    For the Crepes:
  • 3/4 cup buckwheat flour
  • 1/2 cup plain flour (by all means if Gluten is not your friend, replace with Gluten-free flour)
  • 4 eggs
  • 1 tbsp olive oil plus extra 1 tbsp for frying
  • handful of spinach
  • 1 1/4 cups water
  • 1/2 cup milk
  • pinch of salt
    For the Black beans for Filling: (These amounts will make more, but its so good simply eaten with rice, so i always make extra!)
  • 2 cups black beans
  • 3 cloves garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 Tbsp oil or ghee
  • 1 large brown onion
  • 1 large green capsicum (also known as green peppers)
  • salt and pepper to taste
    For the Roasted Sweet Potato:
  • 1 medium Sweet potato
  • 2 tbsp olive oil
  • pinch of salt
    For the Quinoa:
  • 1/2 cup Quinoa
  • 3/4 cup cold water
  • pinch of salt
    Other filling stuffs:
  • A handful or two of lettuce leaves (you can leave them whole if you like)
  • 1/2 cup Greek yoghurt
  • 1 Tbsp sriracha or other chilli sauce (optional)
  • 1/2 cup shredded Tasty cheese (optional)
  • fresh lime (optional)


  1. First things first, get out a large pot, add your black beans to it, and get them soaking overnight by covering them with enough water so there is about an inch between the water surface and the beans.
  2. The next day, rinse the beans thoroughly and get them back in the pot; cover with enough water so again there's about an inch extra above the beans; Heat them up to just boiling, and then turn down the heat and simmer with lid slightly askew, until soft (about an hour and a half).
  3. Whilst the beans are coming up to a boil, dice your onion, green capsicum and garlic.
  4. Heat a medium pan and add the oil (or ghee), the onion and the garlic ; saute until translucent ; now add your green pepper, smoked paprika and cumin; saute for a minute or two.
  5. Now add all the ingredients from the pan to the pot of simmering beans. Note: make sure to add extra water to the beans if they are simmering too quickly and look like there's not enough water covering them; Add a good pinch of pepper and salt.
  6. When the beans are soft, cooked through and at the desired consistency (for the body fuel crepes i like to cook the beans a bit longer, so they thicken up), you can season more to taste.
  7. Get that Sweet potato roasting! Turn your oven on 220'C ; cut up your sweet potato into small pieces, i find that cutting them into wedges or chunky long fries works well for rolling up your crepe. Skins on is fine also, just give it a rinse if so ; Place on a baking pan and sprinkle over oil and a pinch of salt; Bake in over for 30-40 minutes (depending how hot your oven gets) or until crispy and brown and cooked through! Give them a turn about 15 mins in ; Turn off oven and set aside when done.
  8. Onto the Crepes. Mix all dry ingredients together in a medium sized bowl; whisk all your wet ingredients in another bowl, except spinach; Now slowly incorporate the wet ingredients into the dry ingredients, whisking until you get a smooth creamy consistency (add a tbsp of extra water at a time, if mixture is too thick) ; if you want green crepes, ladle a large spoonful of batter into a blender with a handful or two of spinach. Blitz until perfectly blended and add back to original batter; Set your mixture aside for 30 minutes to rest your batter; In the meantime you can prep all your other filling ingredients.
  9. Get a medium pot, fill it up with your quinoa ingredients; Put a lid on it and set it on your stove top on high until it comes to a boil (watching it, because it can turn on you quickly), then as soon as it does boil, turn your heat down and simmer for approx 12 mins; Set aside with lid covering.
  10. Wash your lettuce leaves and spin to dry; mix yoghurt with sriracha.
  11. When the crepe batter has rested, get your crepe pan, or non stick pan on medium heat; Wipe the fry pan down with a piece of paper towel dipped in oil. (Careful you don't touch the pan with your fingers, because hopefully by this stage it'll be hot) ; Ladle in just enough batter onto your pan, so that when you swirl it around, it covers the entire pan, but only with a thickness of a millimetre or two. A crepe that is a little on the thicker side, is not the end of the world for this recipe, simply because the beans are quite a hearty filling ; cook the crepe for a minute or so on each side, flipping it once you can see that the top is no longer shiny and wet.
  12. Okay.. i know it seems like a lot of effort, but good things take time! Plus its so delish it's worth it! You are now at the finish line! Get your crepe, lay on some lettuce, fill her up with some beans, sweet potato, a few spoonfuls of quinoa, and top it off with some cheese if you please/ some chilli yoghurt/ lime juice! It's a wrap! Great job! ENJOY!!

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