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
- total
- Medium
- level
5 min prep · 8 min cook
What you will need
-
Buckwheat flour 30 g -
Eggs 1.5 pcs -
Ham 2 slice
-
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.
Steps to cook
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Prepare the ingredients. Prepare the ingredients
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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
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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)
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Slice the mushrooms. Slice the mushrooms thinly
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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)
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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
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Fold and finish baking. Fold the edges over and bake for another 1-2 minutes
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Serve the dish. Serve 🍽️✨
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