This recipe uses eggs from our resident hens, and the filling can be easily adapted – try fried buttery mushrooms and parsley, thick-sliced ham or smoked salmon. The buckwheat crêpes are robust and can hold lots so be generous! Used in traditional French galettes, buckwheat flour adds a lovely nutty flavour, and it’s naturally gluten-free.

INGREDIENTS

65g buckwheat flour
120ml milk
5 eggs
Knob of butter
1 onion
2 cloves garlic
1tsp dijon mustard
Handful of spinach
Handful of grated or crumbled cheese
4 slices of thick-cut ham

METHOD

STEP 1
Whisk together the flour, 1 egg and milk, and set aside for at least 30 minutes.

STEP 2
Soften the onions and garlic in a pan, add a little dijon mustard and the spinach and stir until the leaves are just wilted.

STEP 3
Melt a knob butter in a crêpe pan, then add enough batter to cover the surface in a thin layer. Cook until the underside is golden, then flip. Add a spoonful of the spinach mixture and a handful of cheese to one half and fold in half twice.

STEP 4
Fry an egg in butter, and serve on top.

SERVES 4