Chive Crêpes with Leeks, Peas & Goat Cheese

Ingredients

For 2 servings

• 1 bunch chives, small, chopped
• 60 g plain flour
• 2 piece eggs
• 180 g whole milk
• 28 g unsalted butter, melted
• 1 piece leek, thinly sliced
• 150 g peas
• 84 g goat cheese, softened
• 30 g crème fraîche
• 3 g lemon zest
• 15 g tarragon, chopped
• 80 g mixed microgreens
• 2 piece radishes, thinly sliced
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Whisk the flour, eggs, milk, melted butter, half the chives and seasoning into a smooth batter; rest 10 minutes.

2. 2

   Stir the goat cheese with the crème fraîche, lemon zest and a little chive.

3. 3

   Soften the leek in the oil and a little butter, then add the peas and tarragon and cook 1–2 minutes.

4. 4

   Cook 4 thin crêpes in a hot buttered pan.

5. 5

   Spread each with the whipped goat cheese, add the leek and pea mixture, and fold.

6. 6

   Serve 2 crêpes per plate with the microgreens and radish, and finish with the remaining chives.