Buckwheat Crêpe with Goat Cheese, Honey and Arugula Salad

Directions

1In a large bowl mix together flour and salt.

2In a medium bowl or large measuring cup whisk together ¾ cup water and the egg. Stir water/egg mixture into the flour mixture and knead until a dough forms. Stir in remaining water (¼ cup). With an electric mixer, beat the dough for 5 minutes. Cover and refrigerate the dough for 12 hours or up to one day.

3Preheat oven to 250° F.

4Stir milk into the dough and whisk until batter is well blended.

5Heat a 10-inch non-stick skillet over medium heat, brush the skillet with melted butter.

6Pour 3 tablespoons batter into skillet, swirling skillet to coat bottom evenly with batter. When the batter is set on the top (2 minutes or so), fold crêpe in half, then in half again. Transfer crepe to a baking sheet and keep warm in the oven. Repeat with remaining crepes, brushing skillet with the butter as needed.

Salad

1In a large bowl, whisk together the olive oil, lemon juice, and mustard. Season to taste with salt and pepper. Add the arugula, and lightly toss to coat with dressing.

2Transfer the crêpes to a plate, add sliced goat cheese and drizzle with honey. Repeat with remaining crepes. Divide the salad evenly on top of the crêpes.