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Pakhay (buckwheat crêpes): recipe illustration
Breakfast

Pakhay (buckwheat crêpes)

Thin buckwheat crêpes cooked in a pan, slightly crisp at the edges and tender in the middle. They accompany vegetable and cheese dishes in Bhutanese homes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

204 kcal per serving

Protein
6 g
Carbohydrates
34.1 g
of which sugars
0.2 g
Fat
4.3 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the two flours and the salt in a bowl.
  2. Pour in the water little by little while whisking to get a smooth, lump-free batter.
  3. Let the batter rest for 10 minutes.
  4. Heat a lightly oiled pan and pour in a thin ladleful of batter, tilting the pan to spread it out.
  5. Cook for 1 to 2 minutes per side, until the edges lift away, then stack the crêpes.

Variations and tips

Egg version. Add a beaten egg to the batter for a softer crêpe.

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Original Ecomely recipe.