Recovery Buckwheat Crepes with Ham & Cheese
Can’t stomach breakfast before your workout? Training your body to run on fat? Then treat yourself to these recovery crepes on your return. Deliciously sweet, nutty, packed with superfood flavonoids, good-quality protein, manganese, magnesium and dietary fiber, these crepes will replenish energy stores and replace salts lost through sweat, as well as help maintain steady blood sugar levels.
Ingredients Buckweat Crepes:
- 3/4 cup (100g) buckwheat flour
- 1/3 cup (50g) whole wheat flour
- Pinch of salt
- 1 egg
- 3.5 fl oz (100ml) reduced-fat milk
- 7 fl oz (200ml) water
- 1/4 stick (30g) melted butter plus extra melted butter to cook
Ingredients Buckwheat Filling:
- 8 thin slices of good-quality cooked ham
- 1/2 cups (200g) grated cheese - Emmental, Gruyu00e8re or Cheddar
1. In a mixing bowl, combine the two flours and salt. Break the egg into the mixture and then add the milk and 3.5 fl oz (100ml) water. Whisk until the mixture is nice and smooth. Mix in the remaining water and the melted butter until the batter has the consistency of thin cream. If possible, leave to rest for a few hours or overnight.
2. Heat a crepe pan or large non-stick frying pan over a medium heat and brush with a little melted butter. Lift the pan off the heat, add a small ladleful of the batter and quickly swirl it around to cover the bottom of the pan with a thin layer.
3. Cook the crepe for 2 minutes over a medium heat, or until it comes away easily from the pan when you shake it. Then flip the crepe over and cook for a minute or two on the other side.
4. Flip the crepe back over. Arrange a thin slice of ham and a tablespoon of grated cheese onto one half. Fold the plain half of the crepe over the filling and then fold in half again. Cook on a very gentle heat for a minute or two until the cheese has melted.