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Put the flour into a mixing bowl, dissolve with the whole eggs then,
little by little, add the milk, the water, 1 tablespoon of oil and the
salt. Mix thoroughly until the batter is soft and a little thicker than
the usual crêpe batter. Cover the bowl with a cloth, leave for 2
hours to settle. Heat the crêpe pan or the frying pan, grease with
a cloth rolled around a wooden spoon and dipped in oil. Pour a small ladle
full of batter, spread with a wooden spatula, following a circular movement.
Turn the crêpe after 30 seconds. Break an egg over half of the crêpe,
spreading the egg white a little. Sprinkle with grated Gruyere cheese and
cook slowly. Keep in the crêpe pan for a few seconds more. As soon
as the egg hardens, fold the other half of the crêpe and serve.
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Ingredients:
Batter: 1 2/3 cups buckwheat flour 3 eggs 1 cup milk 1 cup water oil, pinch salt Filling: 15 eggs 3 1/2 oz Gruyere cheese, grated Preparation Time 30 mn
Tip:
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