Savoury buckwheat pancakes

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Tarte en fleur

Savoury buckwheat pancakes

Preparation 10 minutes
Service 4 people
Difficulty 3/10


  • 4 thin buckwheat pancakes
  • 1 mozzarella di bufala
  • 8 slices Parma ham
  • 4 eggs
  • 1 avocado
  • Olive oil
  • Salt and pepper
  • Butter
  • Fresh herbs


  1. Slice the avocado and mozzarella.
  2. Heat a knob of butter in a pancake pan. Place a thin buckwheat pancake in the pan, light side down, and cook for 2 mins.
  3. Flip it over and add an egg, slices of mozzarella, salt and pepper.
  4. Heat until the egg white starts to cook, fold the four edges of the pancake into the middle, leaving the yolk exposed, and keep over the heat until the egg white is fully cooked but the yolk is still runny.
  5. Plate up, adding slices of avocado, 2 slices of Parma ham, a drizzle of olive oil and a sprinkling of chopped fresh herbs.