Maki with Buckwheat

Maki with Buckwheat

Tempo di preparazione
Preparation time
1 h 50 mins
8 People

For the crepes:

150 g of Buckwheat Flour Molino Filippini

1 tablespoon of cornstarch

1 egg

375 g of water

1 level teaspoon of salt

butter to cook

For the filling:

16 large slices of cooked ham

200 g of soft casera cheese

2 royal gala apples

the juice of one lemon

100 g of rucola already washed


Pour the flour, starch, and salt into a bowl, form a hollow in the center, and shell the eggs. Start beating the eggs with a fork then pour in the water little by little, stirring with a whisk until you get a smooth, smooth and lump-free batter. Let it rest in a cool place for at least 1 hour. Cut the cheese into sticks of 1 cm per side and the apples into small wedges. Wrap a knob of butter in a paper towel and use it like a tampon to grease the pan. Heat a non-stick pan of about 16 cm in diameter very well; when it is hot, grease it with butter/pad and pour a ladle of the batter; swirl the pan to cover the entire bottom and cook the crepe for a couple of minutes until it comes off the bottom easily, turn it over and cook it for a couple of minutes on the other side as well. Slide it onto a cutting board and cover it with a plate. Prepare 7 other crepes in the same way and stuff them before they cool. Cover each crepe with 2 slices of ham and a handful of rocket. Place 2 cheese sticks and 2 apple wedges at one end so that they cover the entire length of the crepe and roll it upon itself. Stuff all the crepes in the same way. Cut out 3 maki from the central part of each crepe, secure them with a toothpick, and serve immediately. If you like, you can accompany the maki with a rocket and apple salad and a cup of mayonnaise flavored with a spoonful of sweet mustard.

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