Now serving:
Buckwheat Crepe Burrito(vegetarian) $12.00
Add avocado $1.00
In my spare time, I dream up what I would serve at my breakfast cafe. This is a work in progress but something of the sort would be there. I love how these gluten free crepes can be a flour tortilla substitute.
Here’s the work in progress recipe. It’s tasty but needs that “je ne sais quoi” factor to make it special for a cafe- maybe homemade salsa. What do you think?
Buckwheat Crepe Burrito
(Makes 3 packed crepes)
Ingredients:
- 1 T grape seed oil
- ¼ onion, minced
- ⅓ lb. firm tofu, crumbled
- 1 egg
- 1 cup spinach, chopped
- ¼ tsp. Turmeric
- ⅛ tsp. Black pepper
- Pinch of salt
- Pinch red pepper flakes
- ¼ cup chopped parsley
- A few cherry tomatoes
- 3 Buckwheat crepes (easy recipe here)
- Salad + dressing
Directions:
- In a small sauté pan, heat oil and add onions. Cook till golden grown, a couple minutes. Then add crumbled tofu and stir a few minutes to dry out.
- Then add in egg and use spatula to scramble egg with tofu. Add spices and salt. Before egg is fully cooked, add spinach. Turn heat up and cook until spinach is wilted and liquid is evaporated in pan. Add cherry tomatoes, stir in a couple seconds and then turn off heat.
- Top tofu-egg scramble with parsley.
- Heat buckwheat crepe on a hot plate for a few seconds if from the fridge. Then spoon ⅓ of tofu-egg mixture in crepe and fold over. Serve with salad if desired. I like a little hot sauce on mine. Avocado would be nice too. Enjoy!
If you make this recipe, please tag me @chefjoannas on Instagram! I’d love to see your creation!
More Gluten-free recipes:
