- a mortar and pestle works just as well as a blender.
- this allows the buckwheat to fully absorb moisture for a smoother texture.
- too much blitzing can turn the basil black.
- The batter can be made a day in advance and stored in the fridge.
- use any soft herb, like parsley or coriander, for a different flavour twist.
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- ½ cup (75g) buckwheat flour
- 1 egg
- ½ cup milk
- ½ cup water
- Pinch salt flakes
- 1 generous tablespoon butter
- Neutral oil, for greasing
- 1 garlic clove, minced
- ¼ teaspoon flaked salt
- 6 tablespoons extra virgin olive oil
- 1 cup basil leaves, loosely packed
- 4 eggs
- 150g gruyère (or any melty cheese of your choice), coarsely grated
- ½ cup lightly packed chervil, leaves picked, stems finely chopped
- 2 tablespoons finely chopped chives
- 8 prosciutto slices (optional)
- Salt flakes, to season
- Freshly-cracked black pepper, to season
- Extra herbs (chervil or chives), for garnish
- Place the buckwheat flour in a medium bowl and make a well in the centre. Whisk the egg, milk and water together in a jug with a pinch of salt, then pour into the well and continue to whisk in circles gradually, pulling the flour in from the sides until all combined and the batter is smooth and lump-free. Cover and set aside on the bench for at least an hour. Alternatively, the batter can be made ahead, covered and stored in the fridge overnight. Just remove from the fridge around 30 minutes before cooking to take off the chill.
- To make the pistou, combine the garlic, salt and olive oil in a small blender. Add the basil and blend to a paste (Don't over-blend, as the basil will go dark).
- Melt the butter in a 22cm crêpe pan (or non-stick frying pan) over a medium-high heat, then pour it into the batter and stir to combine. Add a teaspoon of oil to the pan and use a sheet of paper towel, baking paper or even a muslin cloth, to create a little mop. Swish the pan to pick up the excess butter and oil (and save them for ‘ron), leaving a thin film of gloss to evenly grease the pan — being careful not to burn fingers. Set the ‘mop’ aside to swish again after every crepe.
- Crack an egg into a small dish or bowl. Scoop up a scant ⅓ cup of the batter, pour it into the pan and, working quickly, gently tilt the pan, swirling to spread the batter evenly over the base. Immediately reduce the heat to low.
- Scatter the cheese in a rough circle in the centre of the crêpe, plop the egg in the middle of the cheese and place a slice or two of prosciutto (if using) over the white. Then, scatter herbs around the yolk and season with salt and pepper. With a spatula, fold the edges to partially cover the egg, leaving the yolk exposed, forming a square envelope shape. Cook for 2—3 minutes, or until white is just set (pop a lid over the top if you’d prefer a harder yolk).
- Grease the frying pan base again with your mop and repeat the cooking process with the remaining batter and filling. Serve immediately, garnished with extra herbs and drizzled with pistou.