Buckwheat is a misnomer, meaning that this grain is neither a grain nor even remotely related to wheat. Buckwheat is an ancient grain-like seed that has been used in China and Eastern Europe for a long time. Being a seed rather than a grain, it is rich in polyunsaturated fats which feed your brain, gut and all mucous membranes in your body. Traditionally, blini are made from buckwheat flour. Here, we are making a more French style crepes.
Method
- Put melted butter into a mixing bowl, add buckwheat flour, egg and milk.
- Mix everything really well until it forms a liquid batter.
- If it isn’t liquid, add more milk or water until it becomes rather liquid. Allow to rest for 30 minutes.
- Add more liquid if the batter has thickened after this time.
- Now, heat a flat bottomed pan or crepe pan, melt a little butter over medium heat, gently pour about a ladle full of batter into the pan and allow to fry until you can easily turn it using a spatula.
- Fry for another minute or two on the other side.
- Now, add a couple of mozzarella slices, tomato slice and a small amount of pesto onto one half of the crepe, fold it over.
- Briefly on both sides until the mozzarella starts to melt.
- Repeat to make 4 crepes.
