Savoury Buckwheat, Spinach and Fried Egg Crepes

SERVES 2

READY IN 15 MINUTES

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Pancakes aren’t just for pancake day and they don’t just have to be sweet either! These buckwheat crepes are lovely and thin so you can pack them with delicious fillings. I’ve gone for egg, spinach, mushroom and goats cheese for ultimate flavour, but you could fill them up with whatever you like. The folded edges on the crepes crisp up nicely under the grill and give it that extra crunch. So delicious!

The Recipe

Ingredients

Buckwheat Crepes

1 free range egg

200ml of almond milk

sea salt and pepper

85g of buckwheat flour

butter for cooking

2 garlic cloves, crushed

200g of button mushrooms, sliced

100g of spinach

100g of goat’s cheese

2 tbsp. of chopped chives

2 eggs

1 tbsp of butter

Sea salt and pepper

Directions

Make the batter first by whisking the egg in a bowl. Add the milk and a big pinch of salt and pepper. Slowly sift in the flour, stirring well so there are no lumps.

Let this sit while you crack on with the filling. Heat a tbsp. of the butter in a pan and add the garlic and button mushrooms. Sauté for 5 minutes then add in the spinach a bit at a time until it has totally wilted. Turn off the heat and leave this to the side.

Pop the grill on your oven.

Heat another frying pan to a medium heat, add ½ tbsp. of butter and pour out ½ of the batter. Allow to cook for a few minutes then flip over. While it is cooking add in ½ the spinach and mushrooms, ½ the goats cheese and ½ the chopped chives, then crack an egg into the middle. Fold the edges in creating a square with the egg in the centre. Cook for another two mins then pop under the grill to finish off for 2 minutes or until the egg white is hard and yolk still a little runny. Repeat with the rest of the mixture, season and serve hot.