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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tomaikens.co.uk.
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
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