Try this savoury buckwheat crepes with leek and goat’s cheese recipe for Shrove Tuesday supper. Ratatouille, ham and Gruyere or meat ragu also work well as alternative fillings. To make sweet crepes, add 2-tablespoon caster sugar to the batter before frying.
Preparation: 15 min plus standing
Cooking: 20 min
Serves 4
Ingredients
For the buckwheat crepes
- 125g buckwheat flour
- 1 large egg
- 250ml milk
- 30g butter, melted and cooled slightly
- sunflower oil for frying
For the filling
- 300g leeks
- 30g butter
- a grating of fresh nutmeg
- 100g soft goats cheese
Method
1. Sift the flour into a bowl with a pinch of salt. Make a well in the centre and crack in the egg. Using a wooden spoon or whisk, gradually draw in the flour from the sides. Gradually blend in the milk followed by 50-100ml water until it has the consistency of single cream. Leave to stand for 30 min.
2. Heat the oven to 200°C (180°C fan oven) gas mark 6. Heat a 20cm crepe pan over a medium heat. Wipe the surface of the pan with sunflower oil using a wedge of kitchen paper.
3. Stir the butter into the batter. Pour 3tbsp batter in the centre of the pan and swirl to cover the base. Cook for 1 min until the edges are golden and the bottom is set. Flip over and cook for another minute. Transfer to a plate and continue using up the batter, putting a piece of greaseproof paper between each crepe.
4. Meanwhile, sweat the leeks in the butter over a low heat for 15 mins, covered. Season with salt, freshly ground black pepper and a good grating of nutmeg.
5. Put a crepe on the work surface. Put a spoonful of the leeks into the centre, followed by a crumbling of the cheese. Fold into a square parcel and place seam side down on a large baking sheet. Continue with the remaining crepes and leek mixture. Heat through in the oven for 5 mins until the cheese is melted. Serve hot with a green salad.
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Try this savoury buckwheat crepes with leek and goat’s cheese recipe for Shrove Tuesday supper. Ratatouille, ham and Gruyere or meat ragu also work well as alternative fillings. To make sweet crepes, add 2-tablespoon caster sugar to the batter before frying.
Preparation: 15 min plus standing
Cooking: 20 min
Serves 4
Ingredients
For the buckwheat crepes
- 125g buckwheat flour
- 1 large egg
- 250ml milk
- 30g butter, melted and cooled slightly
- sunflower oil for frying
For the filling
- 300g leeks
- 30g butter
- a grating of fresh nutmeg
- 100g soft goats cheese
Method
1. Sift the flour into a bowl with a pinch of salt. Make a well in the centre and crack in the egg. Using a wooden spoon or whisk, gradually draw in the flour from the sides. Gradually blend in the milk followed by 50-100ml water until it has the consistency of single cream. Leave to stand for 30 min.
2. Heat the oven to 200°C (180°C fan oven) gas mark 6. Heat a 20cm crepe pan over a medium heat. Wipe the surface of the pan with sunflower oil using a wedge of kitchen paper.
3. Stir the butter into the batter. Pour 3tbsp batter in the centre of the pan and swirl to cover the base. Cook for 1 min until the edges are golden and the bottom is set. Flip over and cook for another minute. Transfer to a plate and continue using up the batter, putting a piece of greaseproof paper between each crepe.
4. Meanwhile, sweat the leeks in the butter over a low heat for 15 mins, covered. Season with salt, freshly ground black pepper and a good grating of nutmeg.
5. Put a crepe on the work surface. Put a spoonful of the leeks into the centre, followed by a crumbling of the cheese. Fold into a square parcel and place seam side down on a large baking sheet. Continue with the remaining crepes and leek mixture. Heat through in the oven for 5 mins until the cheese is melted. Serve hot with a green salad.
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