Buckwheat Crepe Cake with Sausage and Eggs
Buckwheat Crepe Cake with Sausage and Eggs
Ingredients
- 1/2 cup (125 ml) buckwheat flour
- 1/4 cup (60 ml) all-purpose flour
- 1 pinch salt
- 1 egg
- 1 1/4 cups (310 ml) milk
- 1 tablespoon (15 ml) melted butter
- 300 g breakfast sausage, removed from their casing
- 2 tablespoons (30 ml) butter
- 2 cups (500 ml) medium-sharp cheddar, grated
- 8 eggs
- 2/3 cup (150 ml) milk
- Salt and pepper
Instructions
- In a bowl, whisk all the ingredients until smooth.
- In a well-buttered 23-cm (9-inch) non-stick skillet, cook the crepes on both sides; count about 60 ml (1/4 cup) of batter for each. Transfer to a plate.
Buckwheat Crepe Cake with Sausage and Eggs