Buckwheat crêpe with spinach, egg and Fontina

Ingredients

For 1 serving

• Buckwheat flour40 g
• Lactose-free milk100 ml
• Eggs2
• Spinach150 g
• Fontina30 g
• Butter5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. In a bowl beat one egg with the lactose-free milk and a pinch of salt, then sprinkle in the buckwheat flour, whisking until the batter is smooth and lump-free; leave it to rest 10 minutes.
2. Meanwhile wash the spinach and cook it in a pan over medium heat for 3 minutes, until wilted; squeeze it, salt it and set aside. Slice the Fontina.
3. Heat a large non-stick pan over medium heat and grease it with half the butter. Pour in the batter, tilting the pan to spread it thinly, and cook for 2 minutes, until the edges lift; flip it.
4. Spread the spinach and Fontina in the centre, crack the second egg on top and add the remaining butter around the edges; cover and cook over medium-low heat for 4–5 minutes, until the white is set and the cheese melted.
5. Fold the edges of the crêpe towards the centre, leaving the yolk uncovered, finish with a grind of pepper and serve at once.