INGREDIENTS
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300ml milk
1 egg
2g salt
2g finely crushed black pepper
30g wholemeal flour
100g buckwheat flour
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Assembly
50g fresh raw spinach
30-50g shop bought ricotta
15g olive oil
2g salt
2 pancakes
1 fried or poached egg
Extra Parmesan for microplanning over the top
8 turns of milled black pepper
4-5 slices of gruyere cheese
Method
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Place the milk, egg and salt into a large bowl and whisk well.
Place the whole wheat and buckwheat flour into a separate bowl.
Add the milk mixture to the mixed flour mixture gradually, whisking constantly until you have a smooth batter that should be the consistency of double cream. Allow the batter to rest for 30 minutes prior to cooking.
Add 10ml of oil to a hot crepe pan, or a nonstick spray, pour in a small ladle of the mixture, swirl around to coat the pan and cook for 1-2 minutes on each side, or until golden.
Remove from the pan and place between 2 sheets of baking paper.
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Assmebly
Heat the spinach through in a little butter and season. Take off the stove and add the ricotta, folding this and finally check the seasoning.
Assembly
Place a pancake onto the plate and spread the spinach ricotta mix over the whole plated pancake.
Place a fried egg on top followed by a slice of gruyere cheese. Place the other pancake directly on top.
Microplane the Parmesan cheese over the top and place back in the oven for 1 minute until melted and then serve.