Salad in a crepe

My love for crepes have reached the next level while in France. I knew crepes can be savoury and sweet but it never crossed my mind that crepes can be served with salad inside it. Woaaaah!!! Sunny times like these require a lot of salad eating I think! I also decided to brave up this time and make crepes 100% buckwheat (we all know pancakes without gluten are just too complicated). But after many failures you eventually get it, buckwheat pancakes need a lot of practice and patience. If you are not up for challenge, regular crepes/pancakes taste just fine ;-).NICOISE SALAD IN A CREPE

(for the crepe)

• 200g buckwheat flour
• pinch of salt
• about 500ml water
• knob of butter for frying

(for the salad)

• 3-4 potatoes, pealed and thinly sliced
• sunflower oil
• 200g canned tuna in brine
• 20 green olives, halved
• 1 cucumber, thinly sliced
• 1 handful of lettuce, chopped
• 1 handful cherry tomatoes, quartered
• 3 eggs, quatered
• 1 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp dijon mustard (we did not use it here, but I think it would taste good)
• 1 clove of garlic, crushed to paste
• juice of 1/2 lemon
• 1 tbsp brown sugar
• salt and pepper
• chives, finelly chopped

1. First prep the crepe batter by combining all the ingredients. Start with dry ingredients and then gradually add water into it till the batter reach double cream consistently (be careful not to overmix). Refrigerate for an hour or overnight.

2. Boil the eggs.

3. Fry the potatoes in the frying pan with the generous amount of oil.4. Make the salad. Arrange prepped ingredients ready for serving. Sprinkle with chives and seasoning.5. To make vinaigrette combine vinegar, olive oil, dijon mustard, garlic paste, lemon juice and sugar in the jug. Add salt and pepper to taste. 6. Melt the butter in well heated frying pan. Pour one spoonful of crepe batter and immediately start swirling round the pan to get nice even layer. Loosen around the edge with a spatula once the top “dries up”, then turn the crepe and cook for further 1 minute. As you can see its not easy as with lack of gluten these crepes are flaky and therefore easily collapse when flipping. However I am sure lovely crepes can be achieved once you have a bit of practice.7. To serve arrange Nicoise salad on the crepe and scatter more chives on the top.Bon Apetitte

Rasa xoxo