Root your health
Buckwheat crepe with fried eggs and pesto
Prep
cook
serves
15 min
15 min
3
Ingredients
3 Eggs plus extra to serve
187 ml almond milk with (2 tbsp lemon juice)
127 g Buckwheat flour
½ tsp Baking powder
2 tsp Coconut sugar
Hand full of seasonal micro greens
Method
- Whisk the eggs and sugar together until combined add almond milk and lemon juice and whisk until combined.
- Sieve buckwheat, baking powder together and add a pinch of salt. Mix in wet with the dry ingredients until well combined.
- In a hot non-stick pan add a cup of the mixture and fry 2 min a side until bubbles start to form on the surface.
- In a separate hot pan fry an additional egg for each serving.
- Top buckwheat crepe with a fried egg and a hand full of microgreens.
Notes
Season crepe with lemon, olive oil, salt, pepper and top with 1 tbsp pesto (Rozas dairy-free option), 1 tbsp fermented cabbage and cayenne pepper (optional).
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