Buckwheat crêpe with ricotta and blueberries

Ingredients

For 1 serving

• Buckwheat flour20 g
• Eggs1
• Reduced-fat milk50 ml
• Part-skim ricotta40 g
• Blueberries40 g

Contains: lactose, eggs,

In season: June – September

Method

1. In a bowl whisk the egg, then add the buckwheat flour and pour in the milk in a thin stream, whisking, until the batter is smooth and lump-free.
2. Rinse and dry the blueberries and stir the ricotta until creamy.
3. Heat a non-stick pan of about 22 cm over medium heat; pour in the batter and swirl the pan at once so it spreads into a thin layer.
4. Cook for about 1 minute, until the edge lifts and the surface is no longer shiny; flip it with a spatula and cook for another minute, until speckled with gold.
5. Slide the crêpe onto a plate, spread the ricotta over one quarter, add the blueberries and fold it into four like a fan.