Prep time – 10mins
Cooking time – 15mins
Serves – 4
|Buckwheat flour - 1 cup||150g||19||5||91|
|Almond milk - 1 cup||250ml||2||7||8|
|Water - 1/4 - 1/2 cup||80ml||0||0||0|
|Olive oil - 2 tablespoons||40ml||0||36||0|
|Salt - 1/2 teaspoon||1/2tsp||0||0||0|
|Total per serve||1||14g||20g||26g|
SERVES – 4
per Serve – main ingredients: 330 cal / 1400 kJ
Preparing the Batter
– Whisk 3 eggs then add the milk and 1/4 cup of water to combine. Mix in the olive oil. In another bowl, mix buckwheat flour and salt.
– Add the dry mix to the liquid combine until smooth.
– Allow batter to rest for 2 hours. The batter can be made a day ahead of time and refrigerated for convenience. Add the extra water for a thinner batter.
Cooking the Crepes
– Heat a low-sided medium size skillet or crêpe pan over medium high heat.
– Add 1/4 of the oil to the skillet and brush to coat the bottom of the skillet.
– Pour 1/4 cup of batter into the heated skillet. Turn the skillet until the bottom of the pan is covered with batter. Cook the crêpe for about 1 minute. The crepe should be barely moist on top.
– Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Leave for 10 seconds to just set the batter, then remove and transfer to a cooling rack or plate.
– Repeat with the remaining batter, brushing with oil before making each crepe.
Next cut a square or circle out of the middle of each crepe. This is easiest to do if you stack them evenly and make one cut. Then take one crepe and place it back in the heated skillet (you may need to add a little more oil). You want the least cooked side facing down. Break an egg into the hole in the centre and cook to preference. Fold the edges of the crepe in, and with an egg flip, remove from the pan to a serving plate (you may want to flip the whole thing over in the pan first to set the yolk). Repeat with the remaining crepes.
Garnish with parsley or other fresh herbs.