Serves 8
20 min
Buckwheat Crêpes with Grilled Vegetables and Fried Egg
Recipe GLPR9126ec222741ed
Delicate buckwheat crêpes filled with a hearty combination of grilled eggplant, tomatoes, and spring onions tossed in basil-olive oil, topped with a fried egg, roasted ham, and melted smoked scamorza cheese. A naturally gluten-free Mediterranean-inspired breakfast that's light yet satisfying.
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Ingredients
4 eggs
50 g buckwheat flour
90 ml whole milk
15 g melted butter
Salt to taste
1 eggplant, sliced
2 tomatoes, not too ripe, sliced
2 fresh green onions, cut into wedges
4 tablespoons extra virgin olive oil
2 tablespoons basil pesto
Pepper to taste
8 slices roasted ham
100 g smoked scamorza cheese
Directions
Crack the 4 eggs into a mixing bowl and whisk together until well combined. Add the 50 g buckwheat flour and stir vigorously to break up any lumps and create a smooth mixture.
Pour in the 90 ml whole milk and the 15 g melted butter, then add a pinch of salt. Stir until the batter is smooth and has a pourable consistency. Let rest for 2 minutes if time permits.
Heat a non-stick skillet over medium heat. Pour a small ladle of batter into the center and immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the bottom is light golden, then carefully flip and cook the other side for another minute until set. Transfer to a plate and repeat with remaining batter until all is used.
Heat a cast iron skillet over medium-high heat. Arrange the eggplant slices, tomato slices, and green onion wedges on the hot surface and cook until charred and tender, turning occasionally, about 4-5 minutes total.
In a small bowl, whisk together the 2 tablespoons basil pesto with the 4 tablespoons extra virgin olive oil. Drizzle this mixture generously over the warm grilled vegetables and season with salt and pepper to taste.
In a separate skillet, heat a little olive oil over medium heat. Carefully crack the remaining 4 eggs into the pan and fry them sunny-side up until the whites are set and opaque but the yolks remain runny, about 3-4 minutes. Season with salt and pepper.
Place slices of smoked scamorza cheese on top of each fried egg during the last minute of cooking, allowing the cheese to soften and partially melt.
To assemble, place a warm buckwheat crêpe on a serving plate. Top with a portion of the grilled vegetable mixture, one slice of roasted ham, and one fried egg with melted scamorza. Serve immediately while warm.
