Buckwheat Courgette Pizza Crepe

Nothing beats a crepe stack, layered up with cheese and tomato sauce baked in the oven and served from the oven to the table. You can fill these crepes with all kinds of veggies in the layers, and topped with fried eggs to create an incredibly delicious, fabulously nutritious breakfast, brunch or evening dish.

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Prep Time 30

Cook Time 40

Resting Time 30

Ingredients

4 eggs large
4 tbsp. melted butter I used organic Yeo Valley or you can use rapeseed oil or coconut oil (odorless)
240 ml whole milk or milk alternative
120 ml sparkling water
115 g buckwheat flour (I recommend the brand Amisa)
325 g courgette, grated (approx.2 medium size courgettes)
3-4 pinches sea salt
oil spray or brush oil on the pan when frying

filling

250 g tomato sauce (I recommend the brand Mutti)
sea salt, white pepper, herbamare or garlic granules
1 tsp. honey
200 g cheddar cheese, grated (I recommend Yeo Valley Organic)
50 g parmesan, gruyere or emmental cheese, grated

Instructions

Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
In a large mixing bowl beat together the eggs, then add the melted butter or oil and milk and mix together. Add in the sparkling water and mix together, and then fold in the buckwheat flour and season with sea salt.
Fold in the grated courgette and then leave to set for half an hour in the fridge.
Heat up a pancake pan or frying pan over a medium/high heat and spray or drizzle it with oil, then ladle a spoonful of the pancake mixture into the pan and tilt the pan around until you get a round shape, cook until starts to bubble and lightly coloured underneath. Then using a spatula turn the pancake over and continue cooking until light brown. Then repeat with remaining mixture, it should make about 6-7 pancakes.
Once all the pancakes have been made, leave them stacked up on each other to keep warm.
Season the tomato sauce lightly with sea salt, white pepper, hebamare or garlic granuels, and 1 tsp. of honey.
Using a 20cm non-stick oven proof frying pan, place the first pancake in the base, then add 2 tbsp. tomato sauce, together with a sprinkling of grated cheese, then top with a pancake and repeat the process with the tomato sauce ad cheese, top with the last pancake, and then sprinkle with the grated parmesan, gruyere or emmental cheese.
Place in the pre-heated oven to cook for 25-30 mins until the top is nice and crispy, then bring to the table and serve with a fresh salad.
Enjoy!
When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP – This is a wonderful recipe to make with children, a healthy way to serve pancakes without an overload of sugary toppings! You can be adventurous with your fillings, or keep it completely dairy free with sautéed onions, mushrooms and aubergine. Or go for spinach and ricotta layers and roasted veggies. Alternatively, if you don’t want to do the pizza style, you could have these wraps in your fridge and fill with your favourite fillers like salmon and avocado or hummus and grilled vegetables.

Whilst the buckwheat courgette pizza crepe is baking in the oven, as a serving suggestion, fry some eggs sunny side up in a hot buttered frying pan, seasoning each egg with sea salt and a twist of cracked black pepper, then serve individual portions of the crepe topped with a crispy fried egg. Enjoy!