Buckwheat Crêpes with Thyme Cream Tomatoes

Sift the flours together with the salt. Make a well in the centre, crack the eggs into it, then pour in the milk and oil. Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter. (If necessary, add water.) Cover, and let sit at room temperature for 2 hours. Before frying, stir in enough water to bring the batter to the consistency of thin cream.

Heat a crêpe pan and brush lightly with clarified butter. Pour in a spoonful of batter and swirl it around the crêpe pan to make a thin sheet. Fry until the edges crispen and curl slightly, and the underside is golden, about 3 minutes. Flip and continue cooking to finish, about another 2 minutes. Continue making crêpes, piling them up and keeping them warm as you continue.

Melt the butter in a sauté pan. Add the tomatoes, cut-side down. Poke their backsides a few times with the tip of a knife to prevent the skins from bursting. Cook 10 minutes. Flip, and cook 5 minutes on the other side, scattering over the thyme as you do so. Season with salt and pepper. Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about five minutes depending on your heat. Serve.