- La Quercia bacon , one slice per crepe.
- Gruyère cheese, grated
- Farm egg, one per crepe
BUCHWHEAT CREPE BATTER: Provides
130g all-purpose flour
130g of buckwheat flour
240g whole milk
200 g Michigan apple
Make crêpe dough and let it rest overnight.
Cook the crepes on a crepe pan and turn once.
After turning the crepe a second time, paint a very thin layer of your favorite mustard. We use a Michigan Mustard from Brownwood Farms. Garnish with grated Gruyère and place a slice of bacon over the middle of the crepes.