In a microbiotics diet, buckwheat is listed as a power food. It contains balanced vitamins and minerals.
As I mentioned in the article Harajyuku Kurepu- Crêpe, I thought a crêpe was a Japanese food.
A savory crêpe will make your weekend morning enjoyable!
Ready in: 45 minutes, including 30 minute batter resting time
Ingredients for four crêpes:
Vegetables and eggs for filling
Cheese and bacon, optional
Butter or oil
[Prepare in a bowl]
100g buckwheat (or 80g buckwheat and 20g flour)
One egg
2 pinches of salt
1.5 cups of water
Required Equipment:
Pan
Step 1: Prepare batter and rest it in the fridge for 30 minutes.
Step 2: Cut vegetables in dice and cook in a pan.
Step 3: Heat up a pan and put some oil or butter. Pour batter.
Step 4: Once one side is cooked, make sure that the crêpe is removable from the pan. No need to flip over.
Step 5: Add filling on the crêpe and half-cover the filling. You may want to cover the pan with a lid to make sure your egg is cooked.
