Savory Buckwheat Crepes with Leftover Japchae
Super Simple Buckwheat Crepe Recipe Using Leftover Japchae
Transform any leftover Japchae from your fridge into a delightful and unique dish: Buckwheat Crepes! These crepes are crispy on the outside and perfectly moist on the inside, making them a hit with everyone. Here’s an easy recipe you can whip up anytime, not just for special occasions.
Ingredients- 2 cups buckwheat flour (approx. 200g)
- 1 plate of leftover Japchae (generous amount)
- A little cooking oil
Cooking Instructions
Step 1
First, prepare the main ingredients for the buckwheat crepes: 2 cups of buckwheat flour and a plate of leftover Japchae stored in the refrigerator. If the Japchae is too dry, slightly stir-fry it with a little sesame oil or water to moisten it before proceeding.
Step 2
Heat a pan over medium-low heat and stir-fry the prepared Japchae. This enhances the Japchae’s flavor and makes the filling even more delicious. Tip: If you finely chop some kimchi and add it to the Japchae, the spicy kick will balance any richness and create a more complex flavor profile.
Step 3
Make the buckwheat batter. Gradually add water to 2 cups of buckwheat flour while mixing. It’s important to achieve a batter consistency that flows smoothly off a spoon, as a thick batter will be difficult to spread thinly. (A slightly thinner batter will result in thinner, crispier crepes!)
Step 4
Lightly grease a pan with cooking oil and preheat it over low heat. Ladle the buckwheat batter onto the pan and spread it thinly and evenly. Spreading it as thinly as possible is key to achieving a crispy texture. Once the edges begin to cook, move to the next step without flipping.
Step 5
When the crepe is partially cooked, place the stir-fried Japchae filling along one edge, in a portion that is easy to roll.
Step 6
Carefully roll the crepe from the side with the filling, much like making a kimbap roll. The trick is to roll gently to prevent the buckwheat batter from tearing.
Step 7
Slice the well-rolled buckwheat crepe into bite-sized pieces (about 2-3 cm wide). Slice gently to maintain the shape of the crepes.
Step 8
Your crispy and delicious buckwheat crepes are ready! They are best enjoyed warm. You can also serve them with a soy-based dipping sauce. Enjoy this wonderful dish made with your leftover Japchae!
