Galette de sarrasin

Ingredients (serves 1 person)

• •2 medium slices turkey breast
• •2 Tbsp tomato sauce
• •2 Tbsp Parmesan cheese, grated
• •½ Tbsp olive oil, divided
• •2 large eggs
• •3/4 cup buckwheat flour
• •1 cup water
• •2 cups fresh spinach leaves
• •½ medium cucumber, sliced (108 g)
• •½ cup tomato, chopped (90 g)
• •½ Tbsp tahini
• •½ Tbsp olive oil
• •1 tsp mustard
• •1 Tbsp tamari sauce
• •1 Tbsp cider vinegar

Instructions

1. 1.Whisk batter: In a bowl, whisk together buckwheat flour, water and egg until smooth.
2. 2.Sauté spinach & fry egg: Heat ¼ Tbsp olive oil in a nonstick pan over medium. Add spinach and cook until wilted. Push to one side, crack in one egg and fry until the white is set but the yolk remains soft. Transfer both to a plate.
3. 3.Cook crepes: Wipe pan clean, add the remaining ¼ Tbsp olive oil, and heat over medium. Pour in about ⅓ of the batter, swirling to form a thin round. Cook until edges lift (1–2 min), flip and cook 1 min more.
4. 4.Fill & fold: In the center of the crepe, layer turkey, tomato sauce, spinach and the fried egg. Sprinkle with Parmesan, season with salt and pepper, then fold the crepe inwards on both sides.
5. 5.Repeat: Make two more crepes with the remaining batter; stack and refrigerate the two extra crepes for later.
6. 6.Toss salad: In a bowl, whisk tahini, olive oil, mustard, tamari and cider vinegar. Add cucumber and tomato, toss to coat; season to taste.
7. 7.Serve: Plate the filled crepe beside the salad and enjoy!