Buckwheat crêpe with hummus, cucumber and sprouts

Ingredients

For 1 serving

• Buckwheat flour45 g
• Saltto taste
• Extra virgin olive oil1 teaspoon
• Hummus50 g
• Cucumber80 g
• Alfalfa sprouts15 g
• Paprikato taste

Contains: sesame,

In season: May – September

Method

1. Blend the buckwheat flour with a pinch of salt and cold water added little by little, until you have a batter as runny as single cream; leave it to rest for 10 minutes.
2. Meanwhile wash the cucumber and shave it into thin ribbons with a vegetable peeler; rinse the alfalfa sprouts and pat them dry.
3. Heat a large non-stick pan over medium heat and grease it with the extra virgin olive oil using kitchen paper; pour in the batter and swirl the pan to spread it into a large, thin disc.
4. Cook for 2 minutes, until the edges lift, then flip and cook for another 2 minutes, until dry and pliable.
5. Spread the hummus on the crêpe, add the cucumber ribbons and sprouts, dust with paprika, roll up and serve.