Tartlet of buckwheat crepes

10365 SCALLOPED CRACKS to BUCKWHEAT INGREDIENTS for 4 PEOPLE For the batter: 300 g buckwheat flour, 2 eggs, 1 tablespoon sea salt, 50 g chopped nuts, 1 tablespoon chopped chives, 1/2 l water, onion, carrot 500 g, 4 Tablespoons extra virgin olive oil, 200 grams of yogurt, 4 tablespoons mascarpone cheese, 50 g of fresh cucumber.

In a United terrinetta the flour lightly beaten eggs, salt, hazelnuts, chives and water.

Mix well all the ingredients and knead the mass fast for a few minutes.

Cover with a cloth and let stand for about 30 minutes.

Grate the carrots and cucumber, slice the onion slices and add it to the batter.

Season with salt.

Grease a pan of about 10 cm in diameter and place it on the fire; When it is hot add a few spoonful of batter and let it scroll on the bottom of the tagamino.

When the batter is wrinkled rigiratela and cook for a few minutes.

Withdrawn the cracks and put aside.

Repeat until you run out of ingredients.

Mix the yogurt with the chives and the cucumber and the Mascarpone.

Make small patties, separating the cracks with yogurt and cream cheese.