Rye flour pancakes with avocado, cream cheese, cherry tomatoes and egg
Ingridients:
For the pancakes:
3 eggs
100 g rye flour
150 g wheat flour
¼ tsp salt
500 ml water
2 tbsp melted butter + 1 for greasing the pan
For the filling:
1 avocado
5 cherry tomatoes
100 g cream cheese
1 egg
Pepper and salt to taste
Herbs to taste
Instructions:
In a bowl, combine eggs and water, whisk thoroughly until smooth.
Add all-purpose and corn flour, and salt. Mix until you get a smooth batter.
Cover the batter with plastic wrap and refrigerate for 30 minutes to rest.
Before frying, add 2 tbsp of melted butter and mix well.
Grease the pan with butter.
Cook the crepes until golden brown on both sides.
On a ready crepe, spread cream cheese, then add slices of avocado, a fried egg, halved cherry tomatoes, and fresh herbs.
Season with salt and spices to taste.
Serve warm.
Recipe and photos were made for Striped Apron magazine, Winter 2023/24.
