NUTRITION

SERVINGS

INGREDIENTS

0.5 cup buckwheat flour

1 cup water

3 large eggs

3 oz smoked turkey breast

2 cups mixed baby greens

0.5 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the buckwheat flour, water, and one of the eggs until a smooth, thin batter forms.

• 2

  Heat a large non-stick skillet over medium heat and lightly grease with a tiny drop of olive oil if needed.

• 3

  Pour half of the batter into the skillet, swirling quickly to create a very thin, even layer that covers the bottom of the pan.

• 4

  Cook for about 2 minutes until the edges become crisp and start to lift, then carefully flip the crepe.

• 5

  Layer half of the smoked turkey in the center of the crepe and crack one of the remaining eggs directly onto the turkey.

• 6

  Cover the skillet with a lid for 2-3 minutes, allowing the egg white to set while keeping the yolk runny.

• 7

  Fold the four sides of the crepe toward the center to create a square shape, leaving the egg yolk visible in the middle.

• 8

  Repeat the process with the remaining batter, turkey, and the final egg.

• 9

  In a small bowl, whisk the olive oil, lemon juice, sea salt, and black pepper to create a dressing.

• 10

  Toss the mixed baby greens with the dressing and serve the fresh salad alongside the warm buckwheat crepes.