Beer And Buckwheat Galettes With Goat Cheese Salad

• 1 1/4 cups buckwheat flour
• 1 egg
• 1 cup beer
• 4 teaspoons oil
• 1/2 cup creme fraiche
• 9/16 cup pear conserve
• 1/2 head lettuce leaves separated
• 2 tomatoes each cut into 8 slices
• 2/3 cup 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, goats cheese, flat leaf parsley little reserved

Taken from www.yummly.com/recipe/Beer-and-Buckwheat-Galettes-with-Goat-Cheese-Salad-1409991 (may not work)