Buckwheat crepes stuffed

2_03373 BUCKWHEAT CREPES INGREDIENTS for 4 PERSONS 180 g of bechamel sauce, a small tomato, chopped 2 tablespoons dill, 4 large buckwheat crepes, 4 eggs, 250 g of grey shrimps already shucked, salt and pepper. Cover plate with parchment paper; heat the sauce sweet, focusing the dill, salt and pepper; wash and cut the tomatoes into four washers, then arrange on paper towels; heat the oven to 180° place the crepes on the work surface and spread each sauce, break in the center of each egg and put the shrimp. Fold the edges of the pancakes to the Center, the first side, then the ones at the bottom, and then the other. Place the crepes on the plate from the oven and place a tomato washer in the middle of each roulade. Bake for 10 minutes. Serve immediately.