Ingredients
125g buckwheat flour
500g mixed peppers
½ a bunch of thyme (15g)
4 large free-range eggs
80g feta cheese
PANTRY
sea salt
black pepper
olive oil
extra virgin olive oil
Top Tip
GET AHEAD
You can make this batter a day or two in advance and keep in the fridge if you want to get ahead. Add a little more water to loosen the consistency when you come to use it, as it will have thickened slightly.
Method
- Place 1 cup (400ml) of water into a large mixing bowl, add a pinch of sea salt and stir well to distribute evenly.
- Add the flour and either use the Brittany method of mixing with your hand, or use a whisk – mix until you have a smooth, silky batter and little bubbles begin to appear on the surface.
- Mix in a pinch of black pepper, then let the batter rest for 10 minutes. Meanwhile, deseed and slice the peppers into strips.
- Heat a drizzle of olive oil in a wide-bottomed frying pan on a medium heat, then add the peppers and most of the thyme leaves and stir-fry for 4 to 5 minutes to caramelise, seasoning with salt and pepper.
- Put a large non-stick frying pan (or a crêpe pan) over a high heat and let it heat up. Dip a piece of kitchen paper in olive oil and rub it over the pan.
- Lift up the pan with one hand and, with the other, pour in a ladleful of batter – it's important that when the batter goes into the pan you hear a good sizzling sound. Swirl and tilt the pan so the batter covers the base in a thin, even layer. To start with you'll most likely find it difficult to produce a neat, even circular shape but in time you'll get the hang of it.
- When the crêpe colours underneath, gives off less steam and comes unstuck at the edges, it's time to turn it over. Cook the other side until the crêpe is done – the crêpe should be light brown and satin-like, dotted with little holes, lightly crisp on the outside and melt-in-the-mouth in the middle.
- Flip the crêpe back over, crack an egg on top, and using the back of a spoon spread the egg white out to the edges to help it cook faster, positioning the yolk back in the centre, then season.
- Spoon some of the cooked peppers around the egg and fold the sides of the crêpe in to create a square, leaving just the egg yolk exposed.
- Cook for a few minutes, or until the egg is cooked to your liking. Drizzle with a little extra virgin olive oil, then sprinkle over some fresh thyme leaves and black pepper, and crumble over a little feta. Repeat steps 5 to 9 with the remaining ingredients.
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