FRIJE

Name: Buckwheat crepe with cheese and egg
Prep time: 20 min
Cook time: 5 min
Yield: 2 servings
Ingredients: 100 g of buckwheat flour; 250 ml of water; 50 g of grated cheese; 2 egg; 1 tablespoon of butter; salt (according to taste)

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Buckwheat crepe with cheese and egg

Vegetarian Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 5 minutes

Cost per serving: 0,46 €

Energy: 381 kcal / serving

Nutritional score:

Instructions

1. 1. Prepare the crepe batter by mixing the buckwheat flour with water until you get a smooth consistency.
2. 2. Heat a non-stick skillet over medium heat and lightly grease it with butter.
3. 3. Pour a ladle of batter into the skillet and spread it thinly.
4. 4. Cook for about 1 to 2 minutes until the edges start to come off.
5. 5. Flip the crepe and crack an egg in the center. Add grated cheese all around the egg.
6. 6. Cover the skillet to allow the cheese to melt and the egg to cook to your liking.
7. 7. Fold the edges of the crepe towards the center, serve hot.