Buckwheat Crepes with Tomato and Cheese Filling

For buckwheat crêpes with tomato cheese filling, melt the butter over low heat. Whisk the buckwheat flour with the egg, milk and 3 tsp salt until the batter is smooth. Then stir in about 350 ml of water.

Then incorporate the melted butter. Let the dough rest for 1 hour, then thin it again with a little water if it is not really thin.

Wash the tomatoes, remove the stem ends and cut into thin slices. Heat a large non-stick skillet without fat.

Remove from the heat, pour in ½-¾ ladle of batter, spread it evenly thin by swirling it around the bottom of the pan, and return the pan to the hot stovetop. Do not flip the crêpe until the edges of the batter come away.

Place 1 slice of cheese and 2 slices of tomato in the center of the crêpe, fold in the side edges, fold the crêpe from bottom to top, remove from the pan, place in an oven-proof dish and keep warm in an oven preheated to 100°.

Bake 11 more crêpes in this way and serve the buckwheat crêpes with tomato and cheese filling hot.

Preparation Tip:

Buckwheat crêpes are particularly suitable for savory fillings, such as other cheeses, finely sliced mushrooms, herbs or nuts.

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