1 ring of Black pudding
100g soft goats cheese
Apple relish (you can use tomato relish, or leave this out altogether as the caramelised onions are sweet enough)
For Buckwheat Crepes:
100g buckwheat flour
1 pinch salt
2 red onions
1 heaped tablespoon brown sugar
1 large glug of balsamic vinegar
the rebel kitchen]
1. Stir the water into the flour and salt until mixed through and put in the fridge for an hour or two, or overnight.
2. For the caramelised onions finely slice the onions into rings and cook in a frying pan with some olive oil until soft. Then add the sugar and balsamic vinegar and stir until reduced. Set aside.
3. Slice your black pudding and frying in a little oil for a minute on each side, then set aside. I broke up the black pudding a little with the back of a wooden spoon so that I would have lots of little bites of pudding rather than full discs.
4. Pour a ladle of your crepe batter on to a lightly buttered frying pan over a medium high heat. Fry for a minute each side, when done set down on to your plate. Spread a small teaspoon of apple relish over the crepe, then a heaped tablespoon of caramelised onions, then break a few pieces of goats cheese and black pudding over the top. Fold in a quarter, or just half if there’s too much filling! Eat straight away.