2 1/2 cups milk

1/4 cup buckwheat porridge

1 egg

1 pinch salt

2 tbsp. honey

1 tps. vanilla


Separate egg yolk from egg. In saucepan, combine buckwheat, egg yolk, salt and milk. Stir constantly at low heat, and add honey. Whip rest of egg till white. Incorporate hot preparation slowly and add vanilla. 

Serve hot or cold with grated apples.