| 70 g | buckwheat flour |
| 70 g | Oat flour |
| 1 | egg |
| 250 ml | water |
| 1 clove | garlic |
| 1 pinch | salt |
| 3 | eggs |
| 30 g | spinach (for sprinkling) |
| 50 g | parsley (for garnish) |
| 5 | cherry tomatoes |
| 3 pinches | grated Parmesan cheese (for serving) |
For the pancakes : Mix all pancake ingredients and pour in just enough batter to cover the heated non stick greased pan. Fry for 1-2 minutes on medium heat.
Then crack one egg per pancake and add the rest of the toppings. Cook for 2-3 minutes until the egg is almost cooked. Carefully fold the edges of the crepe, grate some parmesan.
Serve with some chopped parsley while hot!
Made with 
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