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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
Medium

5 min prep · 8 min cook

Buckwheat Crepe With Blue Cheese, Bacon And Spring Onion
340 kcal · per serving
Protein 14g Carbs 21g Fat 22g
Ingredients

What you will need

6 items · serves 1
  • Buckwheat flour 30 g
  • Blue Cheese 25 g
  • Bacon 2 slice
  • Eggs 0.5 pcs
  • Spring Onion 0.25 pcs
  • Butter 0.25 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

8 steps · 8 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🥞✨

  2. 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

  3. 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)

  4. Slice the onion. Clean the spring onions and cut them into strips

  5. 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

  6. 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

  7. Fold and finish baking. Fold the edges over and let bake for another 1-2 minutes

  8. Serve the dish. Serve it 🍽️✨

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