Leek fondue and roasted goat cheese crepes

Sublimed with honey and thyme flavours plus a glass of brut cider

For the batter (10 crepes)

• 250 g buckwheat flour

• 150 ml beer (lager)

• 250 ml water

• 200 ml milk

• 1 teaspoon salt

• 1 egg

For the mixture (4 crepes)

• 2 leeks

• 2 tablespoon creme fraiche

• 200 gr goat cheese log

• 2 tablespoon honey

• fresh sprig of thyme

• salt

• pepper

• 1 tablespoon olive oil

• 1 tablespoon butter

• olive oil

1. Mix all batter ingredients incorporating wet ingredients little by little. Mix well to get an homogenous batter. Let it rest for at least 30 minutes.

2. Preheat the oven 200C. Slice the goat cheese in 8 slices. Put the slices on a tray covered with a baking sheet. Spread the honey on each slice and sprinkle the thyme.

3. Slice lengthways the leeks to wash them. Slice them. Heat the olive oil in a frying pan at medium heat. Cook them at medium heat for 5 minutes. Add the butter and reduce heat to low. Cook for 2-3 minutes more.

4. Put the goat cheese on the oven and let it cook for 10 minutes or until melted and golden brown.

5. Add boiling 100ml water into the leeks and let it simmer. Repeat this step if the leeks are not tender.

6. Add salt, pepper to taste and the creme fraiche. Mix, cook for 1 minutes and set a aside.

7. Heat a teaspoon of olive oil on medium heat in a crepe pan. Once very hot pour one ladle of batter to cover the entire pan. Let it cook until the edges unstick and that you can easily flip it over with a spatula. Add in the middle the leek mixture, 2 slices of goat cheese. Let it cook for 1 minute and serve immediately.