Buckwheat crepes

Good for breakfast or brunch.

<Ingredients>
For crepes

(4 medium crepes)
70 g buckwheat flour
1 tbsp wheat flour
160 cc water
1/2 egg
Pinch salt (not in photo)

For filling example

Half bunch of leafy vegetables (swiss chard and spinach in photo)
1/6-1/4 onion
Small handful mushroom  (2 fresh shiitake mushrooms in photo)
2 eggs
2 slices smoked salmon
Small piece of cheese (Parmesan cheese in photo)
1 clove garlic
Salt and pepper to taste

4 tsp butter for cooking crepes
Italian parsley to garnish


<Directions>
1.

Prepare crepe batter.

In a mixing bowl, put all ingredients for crepes and whisk well.
Keep refrigerated overnight.





2.

Cook filling.

Slice onion and mushrooms.
Cut leafy vegetables into 3-4 cm length. Cut or tear leaves into 3-4cm pieces.
Finely chop garlic.
Cut smoked salmon and cheese into small pieces.



3.

Saute garlic and onion on medium low heat.
When onion becomes translucent, add mushroom, and saute.

When mushroom is done, add stems of leafy vegetables, and saute.

When stems are done, add leaves, and saute.

When leaves are done, add salt and pepper to taste.

Do not add too much salt here, as smoked salmon and cheese would give additional salt when assembled.





4.

Cook crepes.

Preheat oven to 400 F.

When removed from the fridge, crepe batter will be separated.
Mix well.

5.

Melt 1 tsp butter in a frying pan, pour crepe batter very thinly, and cook on low heat.

If crepe dries and breaks apart, fill the gap by spooning a little batter.

When the edge is dry and lifts up, flip.










6.

Place vegetables in a donut shape, and place smoked salmon and cheese on vegetables and in the center.







7.

Place egg in the center as well.
Fold four sides with spatula, and place it in oven until egg is done.

Repeat with the remaining ingredients.

Garnish with Italian parsley, grind some black pepper on top and serve hot.


<Notes>

• The above ingredients are for two crepes per person. One crepe with egg and another without egg, as I try to limit egg consumption to one per day. Eggs can be beaten to pour into the well in Process 7, if egg is desired in all crepes.
• In Process 6, make sure to scatter smoked salmon and cheese evenly. If simply placing a large piece, people tend to sprinkle salt on parts that don't taste salty.
• Taste smoked salmon to check for salt, if not familiar with the product. Reduce the amount of smoked salmon accordingly, also taking cheese's salt content into consideration. 
• Gruyere cheese and swiss cheese also go well.