Buckwheat Crêpes with Roasted Plums & Goat Cheese

Ingredients

For 2 servings

• 2 piece plums, in wedges
• 78 g soft goat cheese
• 2 piece eggs
• 59 g buckwheat flour
• 31 g plain flour
• 180 g whole milk
• 1 piece shallot, thinly sliced
• 3 g fresh thyme
• 3 g honey
• 1.5 g Dijon mustard
• 15 g crème fraîche
• 3 g lemon juice
• Microgreens, to garnish
• 14 g unsalted butter
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Whisk 1 egg with the buckwheat and plain flours, milk, salt and a little oil into a smooth batter; rest 15 minutes.

2. 2

   Heat the oven to 220°C. Toss the plums with a little honey, thyme and seasoning and roast for 10–12 minutes, until glossy.

3. 3

   Mash the goat cheese with the crème fraîche, Dijon and lemon juice.

4. 4

   Soften the shallot in a little butter until golden.

5. 5

   Cook 2 thin crêpes in a hot pan, then fry the remaining egg to your liking.

6. 6

   Spread the crêpes with the goat cheese, add the shallot and plums, fold, and top each with the egg, a little honey and microgreens.