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Buckwheat Crepes with Whipped Ricotta Goat Cheese and Strawberry Preserves

Buckwheat Crepes with Whipped Ricotta Goat Cheese and Strawberry Preserves

When I think of favorite childhood desserts, my mom’s chocolate pudding crepes immediately come to mind.  Vanilla crepes filled with the silkiest chocolate pudding under a cloud of whipped cream-  messy for sure, but truly scrumptious.  She bought me my first crepe pan, and even now we almost weekly make some sort of crepes.  Because crepes so fondly remind me of my own mother,  I made these savory buckwheat crepes to celebrate Mother’s Day and hopefully bring some breakfast inspiration to your home as well.

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Kale Salad with Toasted Buckwheat and Parmesan

Kale Salad with Toasted Buckwheat and Parmesan | Gather & Dine

This kale salad with toasted buckwheat and parmesan has a really lovely combination of flavors and textures, thanks to the crunchy buckwheat, salty parmesan, sweet raisins, nutty pine nuts, and bright lemon dressing.  I have always loved the crunch that croutons add to salads, but I often skip them since they add little nutritional value.  Toasted buckwheat is the perfect nutritious alternative to croutons and adds a refreshing crunchiness throughout the salad.  And it’s gluten-free for all of my gluten-free friends out there!

Kale Salad with Toasted Buckwheat and Parmesan | Gather & Dine

Unlike other kale salads, this one is best eaten soon after it is prepared.  After several hours, the buckwheat absorbs some of the moisture from the dressing and loses its crunch.  If you would like to prepare it ahead of time, simply leave out the buckwheat and add it right before serving.  I hope you love this salad as much as I do.

    Kale Salad with Toasted Buckwheat and Parmesan | Gather & Dine

Kale Salad with Toasted Buckwheat and Parmesan | Gather & Dine

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Kale Salad with Toasted Buckwheat and Parmesan
 
Ingredients
  • ½ cup raw buckwheat groats*
  • 2 teaspoons + 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 bunch of lacinato kale (8-9 ounces)
  • 1 ounce grated parmesan or pecorino, about ⅓ cup
  • ¼ cup golden raisins
  • ¼ cup pine nuts
  • 1 tablespoon fresh lemon juice
  • sea salt and pepper to taste
Instructions
  1. In a frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the garlic and sauté until garlic becomes fragrant, about 30 seconds. Add the buckwheat groats and stir often until buckwheat becomes golden and toasty, about 4-5 minutes. Allow buckwheat to cool completely.
  2. Remove kale leaves from the tough stalks and chop the kale into shreds. Toss with the parmesan, raisins, pine nuts, and ¼ cup of the toasted buckwheat.
  3. Whisk together the lemon juice and 1 tablespoon olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated. This is best served the same day it is prepared.
Notes
inspired by Smitten Kitchen and Bon Appetit

*This recipes makes double the amount of buckwheat needed for the salad. I usually make a double batch and save half of it for another day. If you would prefer not to do this, simply use half the amount of buckwheat, olive oil, and garlic when toasting the buckwheat.
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