Cheese, ham and fig crêpes recipe
The toasted cheese, smokey ham and the subtle sweetness of fig are perfect on top of a buckwheat crêpe.
Ingredients
- 225 g soft, fresh goats' cheese
- 6 tbsp fig conserve or jam
- 8 thin slices Bayonne ham
- 125 g Comté cheese, coarsely grated
- 4 sweet pickled onions or cornichons, finely sliced
- 50 g soft leaves such as baby spinach, rocket or pea shoots
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