Crepes with goat cheese and chives

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 cup crumbled soft goat cheese

small handful of finely chopped chives

1 tomato, peeled

olive oil

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat the mixture with an electric mixer to remove lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Mix the goat cheese and chives in a bowl, then season with salt and pepper. Cut the tomato in half, scoop out the seeds, then dice the flesh and mix with the cheese mixture.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the cheese mixture onto one half of a crêpe and roll it up. Fill a second crêpe in the same manner.

Cook’s Notes:

For ease, snip the chives with kitchen scissors, rather than chopping them with a knife.

Crepes with goat cheese and chives