First make your crepes. Using the Chef Pan, Paella Pan or a large frying pan over the pot stand on your BBQ, melt 25g of the butter then pour into a cup or bowl to cool off slightly. Turn off the BBQ while you make your batter. Put the flour and a pinch of salt into a large bowl, make a well in the middle and add the egg and extra yolk. Pour in the milk, whisking as you go then whisk in the melted butter. Set the batter aside for half an hour.
Turn the BBQ on and pre-heat until hot, add a knob of butter and fry your crepes. This recipe should make 8 large crepes. Stack them as you go, covering with foil to keep warm.
Now melt the remaining 30g of butter in the pan and add the leeks, thyme and a grind of salt and pepper. Keep the heat low and let the leeks cook slowly for about 10 minutes until really soft, stirring occasionally.
Divide the leeks and crumbled goats cheese between the crepes and roll them up. Wipe out your pan and place the rolled crepes in it. Turn the BBQ to a low heat and bake with the lid on for 5 minutes or until the cheese has begin to melt. Serve immediately with some green salad.