Irish Chorizo and Killeen Buckwheat Crepe
- 100g of organic white flour
- 200g of organic buckwheat flour
- ½ tea spoon of baking powder
- 75cl of milk and water together
- Gubbeen cooking chorizo
- Irish Tomato relish
- Killeen Goat’s cheese
In a bowl, mix the flours, baking soda and salt together. Add the milk and water gradually and stir gently until you get the consistency of a ribbon; let it rest in the fridge for at least an hour. Pre heat the oven at 200c and bake the chorizo sausages for 15-20 minutes.
Oil and butter a hot pan with a close and pour in your 1st crepe with a ladle. Flip gently and put on a plate. Repeat the operation until the dough is finished.
Take a crepe, spread some In Season Farm or Janet’s tomato relish, all over like a pizza, place the chorizo sausage at 9 O’clock, the grated Killeen on one side. Fold the crepe from 3 to 9 O’clock and repeat again to make a triangular fold. Bake for a couple of minutes for a melting feel and serve with green leaves, inside or outside. Enjoy!