BUCKWHEAT CRÊPES

A FRENCH SPECIALTY

INGREDIENTS

Serves 4 people

CRÊPES
350 g buckwheat flour
750 g water
1 egg
salt

FILL
350 g frozen spinach
250 g mozzarella
Dry tomatoes (salted)
garlic
olive oil
(salt)

PREPARATION

Mix the ingredients for the crêpes, cover with a film and put into the fridge for 1 hour.
Heat some oil in a pan, stir the garlic, add the spinach and 4-5 slices of dry tomatoes. If they are salted you don’t need any more salt. Keep warm with closed lid.
Heat some oil in a frying pan and pour in 1 ladle of crêpes -mixture. Distribute equally by panning the pan. When the crêpe detaches from the pan, turn it and fill one half with spinach and 3-4 slices of mozzarella. Turn the other half of the crêpe to close it and serve after a dozen seconds.
P.s. the remaining crêpes go very well with any kind of jam.

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