Buckwheat Crepe With Blue Cheese, Bacon And Spring Onion
By chef Gulasch
Savory gluten-free buckwheat pancake with intense blue cheese, crispy bacon, and spring onion.
- 13 min
- total
- Medium
- level
5 min prep · 8 min cook
What you will need
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Buckwheat flour 30 g -
Blue Cheese 25 g -
Bacon 2 slice
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Eggs 0.5 pcs -
Spring Onion 0.25 pcs -
Butter 0.25 tbsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🥞✨
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Make the batter base. Put the flour in a bowl, add the salt and eggs, and mix until the eggs are combined with the flour
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Thin the batter with water. Gradually pour in the water until a smooth pancake batter forms (ideally let the batter rest in the refrigerator for about 30-60 minutes)
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Slice the onion. Clean the spring onions and cut them into strips
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Cook the pancakes. Melt the butter in a pan, pour in a thin layer of batter, and fry over medium heat for about 2-3 minutes on each side until golden brown; repeat with the remaining batter and stir the batter occasionally
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Bake with the filling. Add the bacon, spring onion, and cheese to the pancake, cover, and bake over low heat for about 3-4 minutes
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Fold and finish baking. Fold the edges over and let bake for another 1-2 minutes
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Serve the dish. Serve it 🍽️✨
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