Beer And Buckwheat Galettes With Goat Cheese Salad

• 150 g buckwheat flour
• 1 None egg
• 250 ml beer
• 4 tsp oil
• 125 ml creme fraiche
• 100 g pear conserve
• 1/2 head lettuce, leaves separated
• 2 None tomatoes, each cut into 8 slices
• 150 g goat's cheese, crumbled
• 4 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder chopped

1. In a bowl, beat the flour, egg, beer and a pinch of salt until smooth. Allow to rest for 15 mins.
2. Heat 1 tsp oil in a medium frying pan. Pour in one-quarter of the batter and cook until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
3. Spread half of each galettes with sour cream and the other half with the pear conserve. Top the sour cream with the lettuce, tomatoes, cheese and parsley. Fold the galettes over, then fold again into a triangle. Garnish with parsley.

flour, egg, beer, oil, crueme fraueeche, pear conserve, head lettuce, tomatoes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19067 (may not work)