Serves: 1 Cooking time: 10 minutes
1 cup of gluten-free and organic buckwheat flour
1/2 cup water
Cheddar cheese, shaved
Handful baby spinach, roughly ripped
Goat’s cheese curd
100g shaved kangaroo prosciutto
Handful cherry tomatoes, cut
Bush tomato chutney sauce, to serve
Sprinkle parsley, to garnish
Using 100% organic buckwheat flour, mix with water to create a thin paste. Blend with an electric mixer to reduce lumps.
Pour the mixed batter on the hot crepe maker, which is set to 180 degrees. Stir the mix in a circular motion with the crepe stick to flatten the mix in a perfect circle.
After about 30 seconds or until the bubbles begin to surface, turn the crepe over with a spatula.
Crack one egg onto the crepe and spread the egg white onto the whole crepe, keeping the yolk intact.
Sprinkle a decent amount of cheddar cheese onto the crepe. Add tiny pieces of baby spinach evenly on top of the cheese, reserving the egg.
Fold two bottom corners of the crepe inwards to create a cone-shaped and press down edges using the back of a knife. Place kangaroo prosciutto on top of the crepe evenly, add the cherry tomatoes and goat’s cheese sparingly on top. Sprinkle some parsley to finish and plate with a side of bush tomato chutney sauce.