1. Put Yanmen Qinggao tartary buckwheat flour and whole wheat flour into a basin and mix well;
2. Add eggs to the milk and mix well;
3. Dig a hole in the middle of the flour, pour in the milk and egg mixture, stir while adding, stir evenly to form a batter, wrap it in plastic wrap and let it sit for 30 minutes;
4. Stir the onion and bacon with a little oil until cooked, season with salt, pepper, and thyme, then set aside;
5. Rub a little oil on the pan, scoop a spoonful of batter into the pan, hold the handle of the pan and turn it around to spread the batter evenly on the bottom of the pan. Cooked);
6. When the pancake is formed, the side will be upturned, then turn it over and fry until both sides are cooked through. Add the fried onion and bacon, beat an egg in the middle, and sprinkle with cheese;
7. Fold the four corners of the pancake inward with a spatula. When each side is folded, the spatula should be held to a stop to set the shape of the dough;
8. Cover the pot and wait until the cheese melts and the eggs are heated to the degree of ripeness you like;
9. Serve on the plate, and the French buckwheat bacon egg crepe is complete!
Tips:Yanmen Qinggao tartary buckwheat flour is lightly ground and finely processed. The flour is fine, the taste is delicious and mellow, and the wheat fragrant is rich. It truly achieves "the nutrition of coarse grains and the taste of fine grains".
