Spinach and Goat’s cheese pancake
Add the buckwheat flour, wheat flour, salt, whole egg, oil and water into a mixing bowl. Beat into a compact ball. Add 10 cl of milk, and beat until you have a smooth dough with no lumps remaining.
Gradually add the remaining milk.
Let the batter rest for at least 1 hour before cooking.
Melt butter in a frying pan, then add spinach and stir over a high heat. Season with salt and pepper and drain the spinach. Cut the goat’s cheese logs into slices.
Cook the buckwheat pancakes on a crêpe maker preheated to 210 °C-230 °C. Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.
Fill the lighter coloured side of the buckwheat pancake with the spinach and 2 or 3 cheese slices.
Chef’s tips and suggestions :
For a truly indulgent result, melt some butter over the pancake before filling and add some between the pancake and the crêpe maker. Once the pancake is folded, you can brush some melted butter onto the folded over edges.