🥞 Buckwheat Crêpes with Smoky Hummus & Roasted Veggies

🌾 Ingredients:

For the crêpes:

• ¾ cup buckwheat flour
• 1¼ cups water
• 1 egg (or flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
• 1 tbsp olive oil
• ¼ tsp salt
• Oil or butter for the pan

For the smoky hummus:

• 1 can (15 oz) chickpeas, drained
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove
• ½ tsp smoked paprika
• ¼ tsp cumin
• Salt, to taste
• 2–3 tbsp cold water or olive oil for blending

For the roasted veggies:

• 1 small zucchini, sliced
• ½ red bell pepper, sliced
• ½ red onion, sliced
• Olive oil, salt, and pepper
• Optional: cherry tomatoes or mushrooms

Optional toppings:

• Arugula
• Crumbled feta or vegan cheese
• Chili flakes or dukkah
• Lemon zest

👩‍🍳 Instructions:

1. Make the crêpe batter:
   In a bowl, whisk together buckwheat flour, water, egg, olive oil, and salt. Let rest 15–30 minutes (helps reduce cracking).
2. Roast the veggies:
   Toss zucchini, pepper, and onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and golden.
3. Blend the hummus:
   Combine chickpeas, tahini, lemon juice, garlic, paprika, cumin, and salt in a food processor. Blend until smooth, adding water or oil to reach a creamy consistency.
4. Cook the crêpes:
   Heat a nonstick skillet over medium heat. Lightly oil. Pour ¼ cup batter and swirl to coat the pan. Cook 1–2 minutes per side. Repeat with remaining batter.
5. Assemble:
   Spread smoky hummus on each crêpe. Add roasted veggies and any toppings you like. Fold or roll and serve warm or room temp.

💡 Tips:

• Make the crêpes ahead of time — they store well in the fridge for 2–3 days.
• For extra flavor, add herbs (like chives or parsley) to the batter.
• Serve open-faced like galettes or folded into triangles.