BUCKWHEAT & WHOLEMEAL CREPE WITH FRIED EGG, SPINACH & RICOTTA - Tom Aikens
Buckwheat & Wholemeal Crepe with Fried Egg, Spinach & Ricotta - Fluffy pancakes filled with savory spinach ricotta and melted Gruyere. Perfect for a special breakfast!
Ingredients
- 300ml milk
- 1 egg
- 2g salt
- 2g finely crushed black pepper
- 30g wholemeal flour
- 100g buckwheat flour
- 50g fresh raw spinach
- 30-50g shop bought ricotta
- 15g olive oil
- 2 pancakes
- 1 fried or poached egg
- Extra Parmesan for microplanning over the top
- 8 turns of milled black pepper
- 4-5 slices of gruyere cheese
More Like This
BUCKWHEAT CRÊPES WITH EGGS & PROSCIUTTO | Canadian Living
canadianliving.com
Buckwheat crepes with ricotta and spinach – Organic Tuscany Cookbook
organictuscany.org
Savory Buckwheat Crêpes
thedailymeal.com
Buckwheat Crepes with Ham, Asparagus and Cheese | RICARDO
ricardocuisine.com
Buckwheat Crêpes with Egg and Asparagus Recipe
gourmettraveller.com.au
Ricotta Ham (or Mushroom) Spinach Crepe Casserole - ChowMouth
chowmouth.com
breakfast crepes - RCL FOODS
rclfoods.com
Buckwheat Crepe Cake with Sausage and Eggs | RICARDO
ricardocuisine.com