Serving Size: 4
Preparation Time: 40 minutes
Cook Time: 20 minutes
Buckwheat Crepes – Ingredients
½ cup Kialla Pure Organic Buckwheat flour
½ cup Kialla Pure Organic Stoneground Wholegrain Flour
2 eggs
¾ cup milk
2 ½ tablespoons unsalted butter
¾ teaspoon of Salt
½ cup of Water
Salad – Ingredients
4 poached eggs (boiled if easier)
4 ripe peaches, halved + pits removed
½ cup balsamic glaze or vinegar
2 cups fresh baby spinach
1 cup fresh blackberries
8 Pieces of thinly sliced prosciutto
1 Cob of Corn
150 grams of Cheese – Gorgonzola is preferred option
Honey to taste
1/4 cup olive oil
Salt and Pepper to taste
Buckwheat Crepes – Method
Add butter to frying pan on heat and melt until the butter starts to slightly brown then remove from stovetop. Combine the remaining ingredients (butter included) in a mixer/food processor and blend for approximately 30 seconds untiled combined. Place batter in fridge for ½ hour allowing mixture to settle. Heat up non-stick pan and grease with either butter or cooking spray then poor batter to desired crepe size, heat one side until it appears to be almost cooked through (approximately 20-30 seconds) then flip and cook other side for 10-20 seconds. Transfer crepes to baking paper to cool slightly.
Salad – Method
Boil Corn for 10 minutes and poach 2 eggs with soft centres. After halving the peaches and removing pits coat flesh in balsamic glaze and sear flesh side down on a frying pan overheat or on the bbq until the peaches slightly char (approximately 2 minutes). Sprinkle baby spinach over platter then randomly place peaches, black berries, rolls of prosciutto, and carve the corn off the cob and sprinkle. Place eggs in middle of platter and cheese on the edge. Drizzle honey and olive oil over the salad. Roll up the crepes and put on the edge of the platter then sit down and enjoy this visual arresting dish with desired fillings.
Recipe and photo by Dylan Barry. on behalf of Kialla Foods.