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


  • Combine the buckwheat flour, salt, honey, 4 eggs and mix.
  • 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).
  • Heat a frying pan, and coat with butter. Spread the batter thinly in the frying pan.
  • When the batter becomes dry and crispy, crack an egg into the middle and add the bacon and cheese on top.
  • Wrap the crepe and bake in the oven until cheese melts.

Download recipe here

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