Buckwheat Crepes with Asparagus and Sardines

Method

1. 01

   Make the crepes: mix 120 g buckwheat flour, 2 pinches of salt, 1 small egg, ½ dL of water.

2. 02

   Let the batter rest for 15 minutes, then cook the crepes in a non-stick pan.

3. 03

   Boil the asparagus al dente.

4. 04

   Place a few green salad leaves on each crepe, place an asparagus spear and a Delicius sardine divided into two fillets on top.

5. 05

   Season with pepper, a few drops of lemon juice and a drizzle of oil.

6. 06

   Roll up the crepe and tie it with a blade of grass.