Serves 4
For the pancakes
225g buckwheat flour
1 tsp salt
1 large egg
½ litre of water
Oil to fry
For the filling
50g walnuts
250g of soft goats cheese
Good organic English honey
8 Cherry tomatoes
Chopped parsley
Salt pepper
To make the pancake batter, put the flour and salt in to large bowl and make a well in the middle. Put the egg into the well and beat together. Gradually add the water. Refrigerate for at least 30 minutes, over night is best. Pour a small ladleful of batter in to a hot lightly oiled frying pan. And cook on each side over a moderate heat for about 3-4 minutes or until lightly browned. Stack on a plate to keep warm.
For the filling chop the nuts and cheese together then place in a bowl add the pepper and chopped parsley and quartered tomatoes. Place a line of the mixture on one side of the pancake drizzle with honey then roll up and enjoy.
|
