Golden Buckwheat Crepe Ribbons with Roasted Pepper Beans and Smoked Almond Parsley Yogurt

Golden Buckwheat Crepe Ribbons with Roasted Pepper Beans and Smoked Almond Parsley Yogurt 🫑🌿 This is a cosy vegetarian plate with a little bistro energy: soft nutty buckwheat crepes sliced into wide ribbons, glossy roasted peppers and white beans, cool parsley yogurt and smoky almond crunch. The crepes make it feel special, but the filling is simple pantry cooking. Let the batter rest briefly, keep the crepes thin, and toss everything gently so the ribbons stay soft instead of breaking. Yield: 4 servings Time: about 40 minutes Ingredients For the buckwheat crepes: - 120 g buckwheat flour - 2 large eggs - 300 ml milk, plus 1-2 tbsp extra if needed - 1 tbsp olive oil or melted butter, plus more for the pan - 1/2 tsp fine salt - Black pepper For the roasted pepper beans: - 2 large roasted red or yellow peppers, sliced into strips - 2 x 400 g tins cannellini or butter beans, drained and rinsed - 2 tbsp olive oil - 2 garlic cloves, finely grated or minced - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1 tbsp lemon juice - 1 tsp lemon zest - 1 small handful parsley, roughly chopped - Salt and black pepper For the smoked almond parsley yogurt: - 200 g thick Greek yogurt - 35 g smoked almonds, finely chopped, plus extra to serve - 2 tbsp parsley, finely chopped - 1 tbsp lemon juice - 1 tsp olive oil - 1 small garlic clove, finely grated - Pinch of salt To serve: - Extra parsley - Lemon wedges - Chili flakes, optional Method 1. Make the batter. Whisk buckwheat flour, eggs, milk, olive oil or melted butter, salt and a little black pepper until smooth and pourable. Rest for 10 minutes so the flour hydrates. If it thickens too much, whisk in 1-2 tablespoons more milk. 2. Cook the crepes. Warm a non-stick frying pan over medium heat and brush it very lightly with oil or butter. Pour in a thin layer of batter and swirl quickly. Cook for 60-90 seconds, until the edges lift and the top looks set, then flip and cook for another 20-30 seconds. Stack on a plate. You should get 6-8 thin crepes. 3. Slice the ribbons. Let the crepes cool for a few minutes, roll them loosely, then slice into wide ribbons. Keep them covered while you finish the beans so they do not dry out. 4. Warm the pepper beans. Heat olive oil in a wide pan. Add garlic, smoked paprika and cumin for 30 seconds, just until fragrant. Add roasted pepper strips and beans, then toss gently for 4-5 minutes until glossy and hot. Stir in lemon juice, lemon zest, parsley, salt and black pepper. The beans should be warm and shiny, not mashed. 🫑 5. Mix the yogurt. Stir Greek yogurt with smoked almonds, parsley, lemon juice, olive oil, grated garlic and salt. Keep it thick enough to spoon. Add a tiny splash of cold water only if it feels too stiff. 6. Toss and serve. Add the crepe ribbons to the warm pepper beans and lift gently with tongs until they are coated. Spoon onto plates or shallow bowls. Finish with smoked almond parsley yogurt, extra chopped almonds, parsley, lemon wedges and chili flakes if you like a little heat. ✨ Serving and storage The crepes can be cooked a day ahead and chilled between sheets of baking paper. Rewarm them gently before slicing, or slice cold and toss briefly in the hot beans. The pepper beans keep for up to 3 days in the fridge. Store the yogurt separately and add it after reheating so it stays cool and creamy. This is lovely with a crisp green salad, cucumber ribbons, or a few olives on the side. Save this one when you want a vegetarian lunch or light dinner that feels comforting, useful and a little different. 🍽️