French Savoury Crepe
French Savoury Crepe
Ingredients
- 120 g buckwheat flour about 2 dl
- 1 egg
- 440 g water
- a pinch of salt
- butter to grease the pan
Filling
- egg
- cheese
- ham
Instructions
- In a bowl, vigorously whisk together flour, egg, water and salt until the batter is completely smooth.
- Let the batter rest in the fridge for 30 min.
- Heat a pan over medium high heat and once hot, grease the pan with butter.
- Pour some batter into the pan. The layer should not be too thick or too thin. Cook until the bottom has browned nicely.
- Carefully flip the crepe.
- Crack an egg in the middle of the crepe. Then add cheese and ham.
- Fold the sides of the pancake towards the centre.
- Lower the heat to medium so the bottom does not burn. Cover the pan and cook until the egg white is cooked.
- Transfer the crepe to a plate, season with salt and pepper and enjoy!