Despite the name carrying “wheat” in it, buckwheat is actually a seed. As such, its nutrient profile is more like that of a seed than of a grain, making it suitable to help balance hormones and blood sugar levels. Traditionally, crepes are made from buckwheat, so this recipe works really well. Having a savoury crepe with cheese and tomatoes is a French way of having crepes. You can also try to make these into sweet crepes. You decide!
- In a mixing bowl, mix the buckwheat flour, egg, milk and some salt until they have formed a batter, to make it go fully liquid, add some 300ml water.
- Melt the butter in a flat frying
- Now, pour the butter into the batter, mix well and allow to rest for an hour.
- Once the batter has rested, mix it again and add more water if necessary. Heat up a low frying pan to medium heat, add some butter and pour ½ ladle of batter on.
- Swirl the pan to enable the batter to spread.
- Fry on one side until the crepe starts to come off the pan by itself, then add a little mozzarella and a slice of tomato.Fold over twice.
- Ideally kept warm in the oven at 100C while you are making more crepes.