Breton Buckwheat Bites with Herbs and Garden Vegetables
By Marion Bouillot, restaurant « B.E. », Miramar-La Cigale, Arzon, Morbihan.
Serves 4
INGREDIENTS:
- 250 g organic buckwheat flour
- 2.5 g salt
- 50 cl mineral water
- 200 g farm fresh goat cheese
- Garden herbs (chives, dill, chervil, parsley, etc.)
- Salt & freshly ground pepper
- 150 g beets, cooked
- 50 g farm fresh goat cheese
- 5 g balsamic vinegar
- Salt & freshly ground pepper
PREPARATION :
Savory Crepe Batter. 250 g organic buckwheat flour / 2.5 g salt /50 cl mineral water.
Make the crepe batter by combining the three ingredients. Stir until the batter is smooth. Set aside in a cool place.
In the meantime, make the different fillings.
Fresh Goat Cheese with Garden Herbs. 200 g farm fresh goat cheese / Garden herbs (chives, dill, chervil, parsley, etc.) / Salt & freshly ground pepper.
Finely dice all the herbs then mix with the other ingredients. Make sure that this filling is smooth and thick enough to avoid having it run into the plate during the assembly. Season to taste. In case you use a runny Greek yogurt, remember to strain or drain it through a clean cheesecloth or dish towel to remove the excess water. Set aside.
Beet Puree with Goat Cheese. 150 g beets, cooked / 50 g farm fresh goat cheese / 5 g balsamic vinegar / Salt & freshly ground pepper.
Drain the beets. Blend all the ingredients until smooth. Season to taste and set aside.
PLATING & PRESENTATION
Make Breton crepes in a very hot pan or on a billig using a cloth soaked in fat. Let cool, then using a cutter, slice into small disks (with a square plate as in the photo, this makes 32 circles per person, or 128 total).
Plating: place the crepe circles in the center of the plates, then garnish with the different purees alternating the colors. Place a cap on each of the bites and decorate to taste with flowers, herbs, and so on.
