Stuffed Buckwheat Pancakes

Stuffed Buckwheat Pancakes


  • 150 ml buckwheat flour
  • 150 ml water
  • 1 egg
  • 2 tablespoons olive oil
  • 70 ml mineral water


Mix flour and water and leave overnight. In the morning whisk the egg and add to earlier prepared mixture. Then add olive oil an mineral water, mix well and fry pancakes. One per one in a pan for pancakes. In other frying pan fry two eggs. Coat pancakes with roasted red pepper sauce or tomato sauce, put beef prosciutto and fried eggs and wrap. Sprinkle each egg with sea salt, pepper and little Dijon mustard.

Stuffed Buckwheat Pancakes

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