Buckwheat Crêpes With Corn, Tomatoes And Goat Cheese

1. 1

   Preheat the oven to 325u00b0. In a blender, blend the milk, eggs and 1 tablespoon of the melted butter. Add both flours, the sugar and 1/4 teaspoon of salt; blend until smooth. Let the batter stand while you prepare the filling.

2. 2

   On a baking sheet, toss the tomatoes with the garlic, paprika and 1 tablespoon of the oil. Season with salt and pepper and roast for 25 minutes, until the tomatoes are slightly dried.

3. 3

   In a skillet, cook the leek over moderate heat in the remaining 1/2 tablespoon of oil, 4 minutes. Add the corn and cook for 1 minute. Add the tomatoes and parsley and cook for 1 minute. Season with salt and pepper.

4. 4

   Line a plate with wax paper. Heat a 10-inch nonstick skillet and lightly brush it with some of the remaining 1 tablespoon of butter. If the crepe batter is too thick, whisk in enough water so it is pourable. For each crepe, add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the surface is dry and the underside is golden, about 2 minutes. Flip the crepe and cook for 1 minute longer. Transfer the crepe to the prepared plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 to 14 crepes.

5. 5

   Spoon the filling down the center of each of 12 crepes. Sprinkle the goat cheese on top and roll each crepe into a cylinder. Transfer to plates, garnish with the chives and serve.

* Per serving · 4 servings · Values may vary.