Buckwheat Stuffed Pancakes
Gluten Free, Healthy and Delicious - February '17
Buckwheat pancakes
Ingredients - make 6-8
Crepes
1 cup Buckwheat flour
A pinch of Himalayan salt
2 large Organic eggs
1 cup Organic goats milk
½ cup Filtered water
1 knob Organic unsalted goat’s butter
Filling - per portion
50g Organic spinach
100g Organic smoked salmon or
50g Organic feta cheese
1 Organic egg
Black pepper to taste
Method
Place the flour and salt in a bowl. Make a well in the middle of the flour and break the eggs in to the centre. With a balloon whisk start to beat the eggs gradually incorporating the flour from the edges as you do so. Mix the water and milk together before also gradually adding this to the batter. Keep adding liquid until the batter is smooth and the consistency of thin cream.
To prepare the spinach, place in a saucepan with lid. Heat on a medium stove, stir once or twice it will only take a minute or so until wilted. Set aside.
Heat a heavy based frying pan on a medium stove. Allow a knob of butter to melt in the pan, before spreading it and removing any excess fat from the pan with kitchen paper. Ladle in the batter, whilst swirling the pan to create an even, thin crepe. Cook on one side until it starts to brown (a minute or two). Flip the crepe, break an egg in the middle of the crepe, add spinach and either the feta or salmon. Allow for the other side of the crepe to brown and the white of the egg to cook through. Using a spatula, fold up the four sides of the crepe to make a square. Serve.
Back to All Recipe Articles