Buckwheat Crepe Cake with Sausage and Eggs | RICARDO

Ingredients

• 1/2 cup (125 ml) buckwheat flour
• 1/4 cup (60 ml) all-purpose flour
• 1 pinch salt
• 1 egg
• 1 1/4 cups (310 ml) milk
• 1 tablespoon (15 ml) melted butter
• 300 g breakfast sausage, removed from their casing
• 2 tablespoons (30 ml) butter
• 2 cups (500 ml) medium-sharp cheddar, grated
• 8 eggs
• 2/3 cup (150 ml) milk
• Salt and pepper