Buckwheat Crepes W/ Roasted Red Peppers & Goat Cheese

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9 ounces buckwheat flour

14 fluid ounces milk (I use fat free)

1 1/2 tablespoons sunflower oil

3 ounces all-purpose white flour (I use spelt)

1/2 teaspoon salt

1/2 cup cherry tomatoes (to serve)

2 1/2 ounces clarified butter, melted

7 ounces creamy goat cheese

olive oil , drained and thinly sliced

4 large charbroiled red bell peppers , in

salt and pepper


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