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About this recipe

✨

Recipe highlight

Why you’ll love it

Buckwheat crepes, salty white cheese, fresh herbs, yogurt, and smoky ajvar turn into soft golden Balkan rolls made for dipping. 🥞

Ingredients

• Buckwheat crepe batter 🥞
• 🌾 140 g buckwheat flour (1 cup / 4.9 oz) gluten
• 🌾 80 g all-purpose flour (⅔ cup / 2.8 oz) gluten
• 🥚 3 large eggs, 150 g total (3 eggs / 5.3 oz) egg
• 🥛 420 ml milk (1¾ cups / 14 fl oz) dairy
• 🥛 120 g thick plain yogurt (½ cup / 4.2 oz) dairy
• 🫒 20 ml olive oil (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• Cheese herb filling 🧀
• 🧀 320 g white brined cheese, crumbled (2¼ cups / 11.3 oz) dairy
• 🥛 160 g thick plain yogurt (⅔ cup / 5.6 oz) dairy
• 🥚 1 large egg, 50 g (1 egg / 1.8 oz) egg
• 🧄 2 garlic cloves, finely grated (2 cloves / 0.35 oz)
• 🌿 15 g fresh dill, finely chopped (½ cup loose / 0.5 oz)
• 🌿 15 g fresh parsley, finely chopped (½ cup loose / 0.5 oz)
• 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• For cooking and baking ✨
• 🫒 25 ml olive oil, for the pan (1 tbsp + 2 tsp / 0.85 fl oz)
• 🧈 25 g butter, melted, for brushing (2 tbsp / 0.9 oz) dairy
• 🥛 80 g thick plain yogurt, for topping (⅓ cup / 2.8 oz) dairy
• 🌶️ 2 g sweet paprika, for topping (¾ tsp / 0.07 oz)
• Ajvar yogurt sauce 🫑
• 🥛 220 g thick plain yogurt (1 cup / 7.8 oz) dairy
• 🫑 90 g ajvar (⅓ cup + 1 tbsp / 3.2 oz)
• 🧄 1 garlic clove, finely grated (1 clove / 0.18 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.35 fl oz)
• 🫒 10 ml olive oil (2 tsp / 0.35 fl oz)
• 🧂 1 g fine sea salt (⅛ tsp / 0.04 oz)
• 🌿 5 g fresh parsley, chopped (2 tbsp / 0.18 oz)
• To serve 🍽️
• 🫑 Extra ajvar
• 🥒 Cucumber slices
• 🍅 Fresh tomatoes
• 🌿 Extra dill or parsley
• 🫒 A small drizzle of olive oil

Preparation

• 1 Mix the batter 🥞 Whisk buckwheat flour, all-purpose flour, eggs, milk, yogurt, olive oil, salt, and black pepper until smooth. The batter should be thin enough to spread easily in the pan.
• 2 Rest the batter 🛋 Let the batter rest for 20 min. This gives the flours time to hydrate and helps the crepes cook softer instead of tearing.
• 3 Cook the crepes 🔥 Heat a nonstick skillet over medium heat and brush lightly with olive oil. Pour in a thin layer of batter, swirl the pan, and cook for 1½ min on the first side.
• 4 Flip and finish ✨ Flip the crepe and cook for 40 sec more. Transfer to a plate and repeat until you have about 10 thin crepes. Keep them covered so they stay flexible.
• 5 Make the filling 🧀 Mix white brined cheese, yogurt, egg, garlic, dill, parsley, sweet paprika, and black pepper until creamy but still slightly textured.
• 6 Fill and roll 🥄 Place a spoonful of cheese filling on each crepe, spread it gently, then roll into soft tubes. Place the rolls seam-side down in a lightly greased baking dish.
• 7 Brush and top 🧈 Brush the rolled crepes with melted butter. Spoon a little yogurt over the top and sprinkle with sweet paprika.
• 8 Bake until set 🔥 Bake at 190°C (375°F) for 18 min, until the filling is warm, the edges are lightly golden, and the tops look soft and glossy.
• 9 Mix the sauce 🫑 While the crepes bake, mix yogurt, ajvar, grated garlic, lemon juice, olive oil, salt, and parsley until smooth, smoky, and creamy. 🔟 Serve warm 🍽️ Serve the warm buckwheat cheese crepes with ajvar yogurt sauce, cucumber slices, tomatoes, extra herbs, and a small drizzle of olive oil.

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