Buckwheat Crepes With Onion Chutney And Goat Cheese - cooking recipe

Ingredients

150 g buckwheat flour
100 g plain flour
1/4 tsp salt
1 None egg
100 ml semi-skimmed milk
20 g butter
6 tbsp onion chutney
200 g goat's cheese, cut into 18 slices

Preparation

In a bowl, mix both types of flour with the salt. In another bowl, mix the egg, milk, and 1 1/4 cup water. Mix the liquid mixture with the flour to form a smooth batter. Allow to rest at room temperature for 1 hour.
Heat a little of the butter in a non-stick frying pan, pour in one-sixth of the batter and cook until browned on both sides. Repeat until you have 6 crepes.
Top each crepe with 1 tbsp chutney and 3 slices cheese. Fold and serve.