40g coconut oil
2 cups milk
1/3 cup rice flour
1 cup buckwheat flour
Whitestone Vintage Five Forks cheese
2 cloves garlic
1 x 400g tin chopped tomatoes
Handful fresh oregano finely chopped
1 tsp chilli flakes
Preheat the oven to 180 degrees. Make the crepe batter an hour ahead of time (or overnight if you are super organised).
Melt the coconut oil and whisk together with the eggs and milk. Whisk in the rice and buckwheat flours. Grate the cheese and set aside. Slice the ham and set aside.
To make the sauce, chop the onion and garlic and sautee in a pot with some olive oil on a moderate heat until softened. Add the chopped tomatoes, chilli flakes and oregano. Simmer the sauce until it is a nice thick consistency. Season with salt and pepper to taste. Warm a fry pan on a moderate heat, lightly oil (remove excess with a paper towel). Add some of the crepe mix to the pan, carefully swirling it around so it evenly covers the base of the pan in a thin layer. Cook until it is set and then carefully flip over. Continue to cook for a few minutes before turning on to a plate and continuing the process until all of the crepe mix is cooked. Once all of the crepes are made, fill them with the ham and grated cheese. Fold in the edges and roll up to make little parcels. Place on a flat tray and bake for 5-10 minutes until the cheese is melted. Serve straight away with the tomato sauce.