That is, a kind of fancy crepe filled with vegetables and egg. A delicacy that does not need sauces and can be eaten both for breakfast and lunch, alone or accompanied by some meat. You can eat it fuddy-duddy with a knife and fork or bite into it with gusto, without fear of sauces spilling on your shirt. You can prepare it the day before, wrap it in plastic wrap and take it out or eat it right away. Conclusion: it’s easy to prepare and very versatile.
Ingredients
- 2 eggs
- 200 ml of water
- A pinch of salt
- A grated teaspoon of baking powder
- Buckwheat flour enough to make a batter
Method of preparation
We beat the eggs, add the water, salt and baking powder, then add the flour slowly, until we get the batter. We heat a non-stick pan with a large surface, grease it with a napkin dipped in oil, then turn the heat to low and pour the batter with a ladle. We turn the crepe nicely, then flip it over on a plate and cover it with another plate so that it doesn’t dry out while we deal with the other crepes. You should get 4 pieces. Important: before we take the batter with the ladle, we mix it well, the flour is quite heavy and tends to settle.
We prepare the filling. For each wrap, beat an egg with salt, pepper and oregano. I beat them in separate bowls, you’ll see why. We chop up the greens we have around the house, I put red onion, parsley, bell pepper, pickled cucumber and arugula.
Grease the pan again, heat it well and put an egg from the bowl. We spread it well in the pan, then quickly, while it is still not congealed, we put a crepe over it.
We leave another 20 seconds and turn it over.
We turn off the fire, spread the vegetables on top and roll it with a spatula.
We repeat the operation for each wrap. Place on a plate and enjoy. Sausages are optional.
