These pancakes are thin and crispy, with an extra savoury nuttiness added from the buckwheat flour and can be filled with anything you like. They make for a healthy and delicious breakfast or lunch.
Serves 2 | Vegetarian | Gluten Free
100g buckwheat flour
½ tsp salt
1 green pepper
1 red pepper
2 cloves of garlic
1 tsp paprika
1 tsp ground cumin
½ tsp chilli flakes
100g baby spinach
100g manchego, grated
Handful of rocket leaves, to serve
Prepare the crepe batter by sifting the flour and salt into a bowl. Make a well and crack in the egg. Whisk the egg into the flour while slowly adding the milk to form a smooth mixture. Set aside to rest while you prepare the filling.
Heat a frying pan onto high heat with a good drizzle of olive oil. When the pan is almost smoking, add the peppers, allowing them to char. After 5 minutes, or when they are starting to soften, add the garlic and spices and fry for 2 minutes. Add the spinach to wilt, season generously with salt and pepper, then transfer the mix to a bowl.
Turn down the heat to medium. Wipe out the pan and heat 1 tbsp olive oil, swirling to coat the base and sides of the pan.
Add a ladle of crepe batter to the pan, quickly moving the pan around to create a thin even layer of batter over the base. Cook for 30 secs - 1 minute, until the base looks cooked and the sides begin to crisp up and curl away from the pan. Then carefully flip the crepe over to cook the other side.
Add half the pepper and spinach mix onto the crepe. Make space in the centre of the mix and crack in the egg directly on top of the crepe. Allow the egg to cook to your liking, about 2 minutes for just set whites and a runny yolk. Use a spatula to fold in the edges into a square shape.
When the egg is almost cooked, scatter over the grated manchego and season the egg with sea salt and cracked black pepper. Carefully lift onto a plate and serve with a garnish of rocket leaves. Repeat with the second crepe.