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Buckwheat Crepe With Egg, Cheese And Ham

By chef Gulasch

A delicate gluten-free buckwheat crepe filled with egg, blue cheese, leeks, and ham - an ideal combination of flavors.

13 min
Medium

5 min prep · 8 min cook

Buckwheat Crepe With Egg, Cheese And Ham
348 kcal · per serving
Protein 21g Carbs 19g Fat 20g
Ingredients

What you will need

6 items · serves 1
  • Buckwheat flour 30 g
  • Eggs 1.5 pcs
  • Ham 20 g
  • Grated cheese 25 g
  • Champignons 30 g
  • 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

  2. Make the batter base. Put the flour in a bowl, add the salt and egg, and whisk the egg into the flour as much as possible

  3. Thin the batter with water. Gradually pour in the water until you have pancake batter (for best results, let the batter rest in the refrigerator for 30-60 minutes)

  4. Slice the mushrooms. Slice the mushrooms thinly

  5. Cook the pancakes. Spread a thin layer of batter onto a preheated pan with butter and cook on both sides until golden brown (about 2-3 minutes), continuing until all the batter is used up; stir the batter occasionally so the flour does not settle at the bottom (if making 1 serving, after flipping you can already add the ingredients and cover with a lid)

  6. Bake with ham and cheese. Put a little butter in the pan, spread it around, and add the pancake back. Add the ingredients (cheese, mushrooms, ham, egg), season with salt and pepper, cover with a lid, and let bake for 3-4 minutes

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

  8. Serve the dish. Serve 🍽️✨

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