Crepe bretonne with vegetables

For the crêpe batter, mix the buckwheat flour, water and a pinch of salt, no need to beat, a spoon is enough. For one person (two medium crepes) 75g of flour and double its weight in water 150gr, we keep the proportion 2:1 depending on how many we want to make. Let the mixture rest for at least a couple of hours in the refrigerator. This step is essential for the dough to take consistency.

For the filling, we poach some vegetables. In my case I used tomato, onion and red and green bell pepper. Some mushrooms are also perfect.

Once the dough has rested, we stir it previously, heat the frying pan and grease it with AOVE and pour the mixture. It is important that the frying pan is hot, the dough of these crepes becomes thin, the buckwheat flour is very satiating.

When the bubbles start to form, we peel it off and wait for it to toast a little, otherwise we would be eating raw flour and it would be indigestible.

We turn it over and when it is almost done we begin to place our ingredients. I put some cheese on the base, my vegetables and the ham and try to close and serve.

I always stuff vegetables + some protein, for example spinach sautéed with garlic, arugula mixed in hummus and as a protein you can add egg, tuna or even smoked salmon.