Buckwheat crêpe with avocado, ham and egg

for 4 people


For the crêpe batter
125 g buckwheat flour
125 g wholemeal flour
½ tsp salt
1 egg
(50 g sourdough, optional)
1 tbsp olive oil or liquid butter
550 ml water

For topping
1 avocado
100 g grated cheese
8 slices prosciutto or ham
4 radishes
A handful each of herbs, lettuce or sprouts of your choice (e.g. pea shoots, cress, chervil or baby spinach)
2 tbsp black olives
1 tbsp olive oil
1 tsp freshly squeezed lemon juice

For the blueberry goat’s cream cheese dip
140 g fresh goat’s cheese
2 tbsp Darbo Blueberry jam

for 4 people


Mix both types of flour, salt, egg (and the sourdough, if using) and olive oil with a whisk in a bowl. Mix in a bowl with a whisk. Add 100 ml water and mix to a smooth dough.

Then add the remaining water and mix again until smooth. Leave the dough in the best case Leave the dough to rest in the fridge overnight (at least 2 hours).

Heat a crêpe pan to medium-hot, brush lightly with olive oil and ladle the batter into the pan. ladle the batter into the pan. Now swirl the pan to spread the batter thinly. the batter thinly.

Bake for about 30 seconds to 1 minute, turn the crêpe and bake for another 20-30 seconds. seconds. Do the same with the remaining batter.

In a second pan, fry the fried eggs and season with salt and pepper.

Cut the avocado in half, remove the pit, remove the flesh from the skin with a spoon and cut into thin slices. the flesh from the skin with the help of a spoon and cut into thin slices.

To serve, put one crêpe back into the pan at a time, with some grated cheese, top with some grated cheese, fried egg, prosciutto and avocado. Use a spatula to fold in all four sides of the crêpe to form a square.

Continue frying for 2-3 minutes and then slide onto a plate. Do the same with the rest of the crêpes. in the same way. If you are preparing several crêpes, you can keep them warm in the oven at 100 °C until serving. oven at 100 °C until serving.

Finely slice the radishes for serving. Mix the lettuce, herbs, sprouts and/or olives with the radishes in a bowl. radishes in a bowl. Marinate with olive oil, lemon juice and salt and serve with the crêpe. serve with the crêpe.

For the dip, mix the goat’s cream cheese with Darbo Blueberry jam and serve with the crêpes.

Tip: The remaining batter will keep in the fridge for about 3-4 days and is also delicious as a sweet version with your favourite jam. Baked crêpes can also be frozen.

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