Low FODMAP French Buckwheat Crepe
Delicious low FODMAP and gluten free savory buckwheat crepe. The famous French galette recipe with a sunny side-up egg and grated cheese, ideal for brunch or a quick lunch.
Servings: 6 crepes
Ingredients
- 7 oz | 200g buckwheat flour whole
- 1/2 tsp salt
- 15 fl oz | 450ml water
- 1 egg
Topping (for each crepe)
- 1.4 oz | 40g grated mozarella cheese or other low FODMAP grated cheese
- 1 egg
Instructions
- In a bowl, combine the flour and salt.
- Make a hole in the middle and gradually pour in the water, incorporating the flour with a wooden spoon until you get a lump-free dough.
- Add the egg and stir vigorously with a wire rod or with an electric mixer. Let it rest for 15 minutes in the fridge.
- Heat a nonstick skillet greased with butter or oil.
- Pour a ladle of the mixture and make a quick rotation movement of the pan to spread the dough. Cook over medium high heat until the edges come away from the pan.
- Turn the crepe with a spatula, spread the grated cheese in the middle of the crepe and carefully crack the egg on top.
- Fold in the ends and bake until the white is cooked.