INGREDIENTS(Makes 5 burritos )
For the pancake
- 120g Buckwheat/Spelt flour
- 2 eggs
- 80g spinach/kale
- 300ml milk
- Horseradish to taste
For the slaw
This buckwheat burrito with sauerkraut slaw recipe is jam-packed full of great ingredients including gut healing ferments, good fats and slow releasing carbohydrates. It’s a great way to start the day or as a filling lunch to power you through the afternoon.
Jason, one of our Cookery School tutors and head of our new fermentary, likes to serve his with some smoked mackerel which is high in brain boosting omega 3’s.
METHODDIFFICULTY: Medium 40 MINS
To begin with blend together the flour, eggs, spinach, milk and horseradish until you have a smooth batter, adding salt as necessary.
Then heat some suitable oil in a frying pan over a medium heat and add in a ladleful of batter, swirling as you do so to spread the mixture evenly around the pan. The batter should be a little thicker than a regular crepe.
Cook until it starts to colour on one side and ‘sets’ it’s shape, then turn or flip over until the other side is cooked.
Repeat with the remaining batter, keeping the crepes to one side.
Next in a separate bowl mix together the sauerkraut, kefir and herbs and taste for seasoning. Either crush, or thinly slice the avocado and then build your burrito adding the slaw as you wish.
Serve with cooked black beans, kimchi, or a squeeze of sriracha, or a little smoked mackerel perhaps…