BUCKWHEAT CREPES WITH RILLETTES
4 buckwheat crepes
1 - 6.5 ounce jar Rillettes de Canard (duck)
8 - 10 chives
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
Substitute 4-6 ounces smoked salmon for the rillettes
Dijon mustard mixed with mayonnaise
Lightly coat the salmon layer with a mixture of mustard and mayonnaise before rolling up.