Rye flour pancakes with avocado, cream cheese, cherry tomatoes and egg

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.