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BUCKWHEAT CREPES WITH RILLETTES

 

Ingredients:

 

4 buckwheat crepes

1 - 6.5 ounce jar Rillettes de Canard (duck)

8 - 10 chives

 

Directions:

 

Flatten a crepe on a clean work surface.  Spread sparingly but evenly with rillettes.  Roll up the crepe into a tight cylinder.  Cut bite-size slices straight across or diagonally.  Tie each segment with a strand of chive.

 

Arrange pieces decoratively on a plate.  Serve at room temperature.

 

Yield: 15 pieces

 

 

VARIATION:  SALMON ROLLUPS

 

Ingredients:

 

Substitute 4-6 ounces smoked salmon for the rillettes

Dijon mustard mixed with mayonnaise

 

Directions:

 

Lightly coat the salmon layer with a mixture of mustard and mayonnaise before rolling up.