Egg-Filled Buckwheat Pancake. This is alone food for me. The kind of thing I slap together to feed myself when Ken is out of town. I almost made an omelette. That's alone food too. Because either way all I need is a lightly dressed pile of greens and I have dinner done for one. You're seeing alone food because Ken is indeed out of town. I made this and posted this to prove to Ken that, yes– I'm eating. He has this crazy idea that I don't eat if I'm not cooking for him. As if...
I could have called this a crêpe. Because basically it is a crêpe. But it has such a casual, rustic quality to it that it just feels more like a pancake to me.
Egg-Filled Buckwheat Pancake
It starts out just like a crêpe. Buckwheat flour, eggs, milk and a pinch of salt. Once I decided to "bake" an egg inside I did make the batter a bit thicker than I might were this intended to be a more elegant crêpe presentation. I wanted to be sure that the pancake had enough structure to carry the egg. Also, I wanted to be sure that the pancake could stay in the pan longer than it might otherwise. Thicker turned out to be a good call, because the bottom of this pancake got quite brown and a bit crunchy. I think that crunch was my favorite part of the meal. Although the cheese was good too (damn good). I used a French cow's milk cheese called Beaufort. It's a lot like a French Gruyère (not to be confused with a Swiss Gruyère).
You'll notice the recipe is for 4. That's because it's sorta pathetic to make only enough batter for one pancake. I may be alone but I'm not pathetic. Or at least not yet. I don't usually get pathetic until Ken's been gone for 3 days. Check back. Pathetic may be in my future. GREG
Egg-Filled Buckwheat Pancake
Eggs photo: FreeFoodPhotos.com
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