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BUCKWHEAT CREPES WITH EGGS

Put the flour into a mixing bowl, dissolve with the whole eggs then, little by little, add the milk, the water, 1 tablespoon of oil and the salt. Mix thoroughly until the batter is soft and a little thicker than the usual crpe batter. Cover the bowl with a cloth, leave for 2 hours to settle. Heat the crpe pan or the frying pan, grease with a cloth rolled around a wooden spoon and dipped in oil. Pour a small ladleful of batter, spread with a wooden spatula, following a circular movement. Turn the crpe after 30 secondes. Break an egg over half of the crpe, spreading the egg white a little. Sprinkle with grated Gruyre cheese and cook slowly. Keep in the crpe pan for a few seconds more. As soon as the egg hardens, fold the other half of the crpe and serve.
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Batter:
1 2/3 cups buckwheat flour
3 eggs
1 cup milk
1 cup water
oil, pinch salt

Filling:
15 eggs
3 1/2 oz Gruyre cheese, grated
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30
mn
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5
mn
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Serve these crpes with a chilled extra dry cider.
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Brittany
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Appetizers
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