Ingredients:

600 g. milk; 200 g. buckwheat; 150 g. flour; one cube of yeast; 120 g. butter; three eggs; smoked tuna; anchovies; smoked salmon; caviar; milk cream; yoghurt; lemon; chives.

Preparation:

Melt in a bowl 120 g. of buckwheat in 600 g. of milk and add the cube of yeast. Let rest for about 30 minutes.

Melt 120 g. of butter and add it to the three beaten yolks. Then add this mixture to the batter with another 80 g. of buckwheat and 150 g. of flour. Let rest for another 30 minutes.

Finally add some salt and the beaten egg whites. Make some pancakes one centimetre-thick, pouring one large spoon in the crepes pan brushed with oil. Fill the pancakes with small pieces of smoked tuna or anchovies or smoked salmon or caviar.

To prepare the sour cream beat the milk cream and add the yogurt, some drops of lemon and the minced chives. Finally add one spoon of sauce to each pancake. Fold and serve.  
 

Translated by Chiara Nunnari from John Milton Institute