Hokkaido Buckwheat Crepe

by Chef Sachin from Club Med Tomamu


  • 100g Hokkaido buckwheat flour
  • A pinch of salt
  • 100ml water
  • 100ml milk
  • 10g honey
  • 5 eggs
  • 8 slices of Hokkaido bacon
  • 1 piece of Hokkaido cheddar
  • 4 pieces of Hokkaido asparagus
  • 2 pieces of tomato
  • Some fresh parsley

Serving size: 4 people


  1. Combine the buckwheat flour, salt, honey, 4 eggs and mix.
  2. Add the water and milk a little at a time, and mix well until the mixture is no longer lumpy (let it rest for 1 hour if time allows).
  3. Heat a frying pan, and coat with butter. Spread the batter thinly in the frying pan.
  4. When the batter becomes dry and crispy, crack an egg into the middle and add the bacon and cheese on top.
  5. Wrap the crepe and bake in the oven until cheese melts.

Download recipe here

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