Savory and Nutty Buckwheat Crepes (Memil Jeonbyeong)
Savory and Nutty Buckwheat Crepes (Memil Jeonbyeong)
Home Cooking Menu / Rainy Day Delicacy / How to Make Buckwheat Crepes
The weather has been so consistently rainy lately, which always makes me crave some delicious pancakes or savory crepes! Instead of the strong, spicy flavor often found in store-bought kimchi buckwheat crepes, I’ve made a version with milder, more wholesome ingredients. These crepes are filled with a delicate blend of flavors, perfect for lifting your spirits. Enjoy them and feel re-energized! ^^
Crepe Batter- 1 cup Buckwheat flour (approx. 100g)
- 1/2 cup Sweet rice flour (approx. 50g)
- 1.5 cups Water (approx. 300ml)
Crepe Filling- 1/2 Zucchini (approx. 150g)
- 1/4 tsp Salt (for zucchini)
- 1 handful Glass noodles (approx. 50g)
- 1 bag Bean sprouts (approx. 300g)
- 5 stalks Well-fermented napa cabbage kimchi (approx. 110g)
- 1 medium Potato (approx. 100g)
- 1/2 Onion (approx. 65g)
- A little Cooking oil (for sautéing)
Filling Seasoning- 1 Tbsp Roasted sesame seeds
- 1 tsp Sugar
- 1 Tbsp Sesame oil
- 1 Tbsp Perilla oil
- 1 tsp Fine salt (or adjust to taste)
- 1/2 Zucchini (approx. 150g)
- 1/4 tsp Salt (for zucchini)
- 1 handful Glass noodles (approx. 50g)
- 1 bag Bean sprouts (approx. 300g)
- 5 stalks Well-fermented napa cabbage kimchi (approx. 110g)
- 1 medium Potato (approx. 100g)
- 1/2 Onion (approx. 65g)
- A little Cooking oil (for sautéing)
Filling Seasoning- 1 Tbsp Roasted sesame seeds
- 1 tsp Sugar
- 1 Tbsp Sesame oil
- 1 Tbsp Perilla oil
- 1 tsp Fine salt (or adjust to taste)
Cooking Instructions
Step 1
Wash the zucchini thoroughly, remove the seeds, and prepare about 150g. Cut it into thin strips, sprinkle with 1/4 tsp of salt, mix gently, and let it sit for about 10 minutes to draw out moisture. This step helps prevent the crepes from becoming soggy.
Step 2
Soak the glass noodles in cold water for at least 30 minutes until softened. Pre-soaking them will reduce the cooking time later.
Step 3
Wash one bag (about 300g) of bean sprouts thoroughly. We’re preparing plenty today, as some will be used for the filling and some for a side soup.
Step 4
Place the bean sprouts in a pot and add just enough water to cover them. Cover the pot and boil until the bean sprouts are cooked and no longer have a raw smell, which should take about 5-7 minutes. Boiling with the lid on helps prevent a fishy odor.
Step 5
Prepare 5 stalks of well-fermented napa cabbage kimchi (about 110g). If using store-bought kimchi, which can be quite strong, squeeze out excess liquid and finely chop it into strips similar in size to the other filling ingredients. For a milder flavor, opt for kimchi that is well-fermented but not overly sour.
Step 6
Squeeze out the excess water from the cooked bean sprouts and chop them into lengths similar to the kimchi. If they are too long, it will be difficult to roll the crepes neatly.
Step 7
Thinly slice half an onion (about 65g). Onions become sweeter when sautéed, adding a wonderful depth of flavor to the filling.
Step 8
Peel and wash one medium potato (about 100g), then cut it into thin strips. Potatoes soften beautifully when cooked, blending well with the other filling ingredients.
Step 9
Briefly blanch the pre-soaked glass noodles in boiling water for just 1-2 minutes. Immediately drain them to prevent them from becoming mushy.
Step 10
Rinse the salted zucchini under running water to remove excess salt. Squeeze out as much water as possible by hand, and then pat it dry with paper towels for best results.
Step 11
Heat a little cooking oil in a pan over medium heat and sauté the sliced onions until they turn translucent. Adding a pinch of salt at this stage enhances the onion’s sweetness and aroma.
Step 12
Add the drained zucchini to the pan with the onions and sauté until slightly softened. Be careful not to overcook, as the zucchini can become watery.
Step 13
Wipe the pan clean or use a fresh one. Add a little oil and sauté the potato strips, stirring occasionally until tender. If you prefer, you can sauté the potatoes along with the onions.
Step 14
To make the crepe batter, combine 1 cup of buckwheat flour and 1/2 cup of sweet rice flour in a bowl. Gradually add 1.5 cups of water, whisking until you achieve a smooth batter with no lumps. The consistency should be slightly thicker than pancake batter.
Step 15
Finely chop the blanched glass noodles using scissors or a knife. This makes them easier to incorporate into the filling.
Step 16
In a large bowl, combine all the prepared filling ingredients (sautéed onions, zucchini, potatoes, chopped glass noodles, kimchi, and bean sprouts). Add 1 Tbsp roasted sesame seeds, 1 tsp sugar, 1 Tbsp sesame oil, 1 Tbsp perilla oil, and 1 tsp fine salt. Gently mix everything together until well combined. Taste and adjust seasoning with more salt if needed.
Step 17
Heat a non-stick pan over medium-low heat and lightly coat it with cooking oil. Ladle a portion of the batter into the center and spread it into a thin, even circle. Making them thin and wide makes them easier to fill and roll.
Step 18
Once the batter is lightly set and bubbles begin to appear on the surface, place a generous amount of the filling onto one half of the crepe. Then, carefully roll it up like an omelet. Rolling it firmly is key to keeping the filling contained.
Step 19
Cook until both sides are golden brown and crispy. These buckwheat crepes have a wonderful crisp exterior and a tender, flavorful interior, with a delightful nutty aroma. They offer a distinct taste compared to kimchi pancakes.
Step 20
Enjoy these homemade buckwheat crepes, made with fresh, seasonal ingredients! A warm crepe paired with a cool glass of makgeolli (Korean rice wine) is simply delightful. Bring this unique delicacy into your home kitchen!
