Buckwheat Crepe With Emmental, Ham And Leek
By chef Gulasch
Gluten-free buckwheat pancake with melted Emmental, ham, and fresh leek.
- 12 min
- total
- Medium
- level
4 min prep · 8 min cook
What you will need
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Buckwheat flour 30 g -
Ham 2 slice -
Grated cheese 25 g
-
Leek 0.25 pcs -
Eggs 0.5 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 egg, and mix until the egg is combined with the flour
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Thin the batter with water. Gradually pour in the water until you have a smooth pancake batter (ideally, let the batter rest in the refrigerator for about 30-60 minutes)
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Slice the leek. Clean the leek and cut it into strips
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Cook the pancakes. Heat butter in a pan, pour in a thin layer of batter, and cook 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 ham and cheese. Add a piece of butter to the pan, spread it around, and return the pancake to the pan. Add the ham, leek, and cheese, season with salt and pepper, and bake covered over low heat for about 3-4 minutes
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Fold and finish cooking. Fold the edges over and let it bake for another 1-2 minutes
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Serve the dish. Serve 🍽️✨
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