Recipe description
October 8, 2026
Buckwheat Crepe with Hummus and Pickled Cabbage
A colorful, fiber-rich crepe with creamy hummus and tangy pickled cabbage.
Whole Grains
Legume Rich
Colorful Plants
84%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, sesame, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from buckwheat, hummus, and red cabbage.
- Includes colorful plant foods that support dietary diversity.
- Balances whole-grain carbohydrates with plant protein and olive oil.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, buckwheat
1
cup
Egg
1
piece
Water
0.75
cup
Oil, olive
2
tablespoon
Hummus
4
tablespoon
Cabbage, red
1
bowl
Vinegar, apple
2
tablespoon
Salt
0.5
teaspoon
Instructions
1
In a bowl, whisk together the buckwheat flour, egg, water, and a pinch of salt until smooth. Let the batter rest for 10 minutes.
2
Meanwhile, quickly pickle the cabbage: combine shredded red cabbage with apple cider vinegar and a pinch of salt, toss well, and set aside.
3
Heat a little olive oil in a non-stick pan over medium heat.
4
Pour half the batter into the pan and swirl to form a thin crepe. Cook 2-3 minutes per side until golden. Repeat with the remaining batter.
5
Spread each warm crepe generously with hummus.
6
Top with the tangy pickled red cabbage, fold or roll the crepes, and serve immediately.
More Recipes For Your Gut
Nutrition
455 kcal
Calories
18 g
Protein
55 g
Carbohydrates
10 g
Fiber
5 g
Sugar
20 g
Fat
3 g
Saturated fat
1.2 g
Salt
FAQ
Is buckwheat gluten-free?
Buckwheat is naturally gluten-free, but choose certified gluten-free flour if cross-contact with wheat is a concern.
Is this recipe vegan?
No. The crepe batter contains an egg. The hummus is usually vegan, but check the label if needed.
How many servings does this recipe make?
It makes 2 servings, with approximately one crepe per person.
Why should the batter rest for 10 minutes?
Resting allows the flour to hydrate, helping create a smoother batter and more evenly cooked crepes.
How do I keep the crepes from sticking?
Use a well-heated non-stick pan, lightly coat it with olive oil, and wait until the crepe sets before turning it.
Can I prepare the pickled cabbage in advance?
Yes. Prepare it a few hours ahead and refrigerate it in a covered container for a stronger tang.
What can I use instead of hummus?
Try a white bean spread, mashed avocado, or another smooth plant-based spread.
How should I store leftovers?
Store the crepes and toppings separately in covered containers in the refrigerator and use them within 1–2 days.
Does hummus contain common allergens?
Hummus often contains sesame through tahini. Check the ingredient label if you have allergies or intolerances.
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