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Ingredients
For 4 peopleFor the dough:
- 500 ml of water
- 1 egg
- 250 g buckwheat flour
- ½ tsp salt
For garnish:
- 4 eggs
- 100 g of Comté or other cheese
- 1 Jean Martin onion confit 140g
- 1 Jean Martin eggplant caviar 110g
- 2 slices of cooked foie gras
Recipe
To make the pancake dough, pour the cold water, salt and egg into a blender, mix once. Then add the buckwheat flour and mix until you obtain a smooth paste.
After letting the dough rest for 15 minutes, you can cook the buckwheat pancakes in a buttered pancake pan and keep them under a sheet of aluminum foil.
In the crepe pan, over low heat, place a pancake, spread the eggplant caviar, leaving a little edge, then add touches of candied onions, and cover with grated cheese.
Fold the edges of the pancake to obtain a square shape and place the soft-boiled egg in the center, as well as cubes of foie gras.
The soft-boiled egg is cooked for 5 minutes in boiling water and then put in cold water to stop the cooking and guarantee a runny yolk.
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