Honey, thyme and goat cheese fondue

1. Wash the leek, slice and blanch for 5 minutes in boiling salted water. Drain.

2. Spread the fresh goat cheese on each crêpe and arrange the chopped leek. Roll the crêpe and cut into sections.

3. Wash and dry the thyme. Peel the garlic, cut in half and rub a fondue pot with it. Place over low heat, add in 75 cl of white wine. Cut the cheese into slices and add to the hot wine.

4. Dissolve the cornstarch in the remaining white wine, then pour in with the melted cheese while mixing. Add honey and pepper.

5. Serve the fondue with vegetables and rolled crêpes.

Photo credit: Sucré Salé