Buckwheat Crepes

By Tracy

4 Person

50 Minutes

151 Calories

Nutty buckwheat crepes filled with melted leeks and topped with hummus and coconut bacon. Gluten-free, easy and flavorful! I hope you will love this recipe, the caramelized and melted leeks balance very well with the nuttiness of the buckwheat crepes, and the coconut bacon brings a nice smoky flavor as well as some crispiness.

Ingredients

Leek Fondue

hummus
coconut bacon
pepper
salt
1 sprig thyme
3 tbsp. white wine
3 leeks
1 tbsp. olive oil

Buckwheat Crepes

1/4 tsp. salt
1 1/4 cups water
2 tbsp. tapioca starch
1/2 cup buckwheat flour

Method

01

In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, water, and salt. Cover with plastic film and let it rest at least 1 hour. I usually prepare the batter the day before and let it rest overnight in the refrigerator.
02

Make sure to give it a good whisk before using it as the flour tend to fall in the bottom of the bowl. Prepare the leeks: Halve the leeks lengthwise and slice them crosswise into chunks. Wash and drain them.
03

Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the leeks and saute for 3 minutes. Pour in the white wine, add the thyme, salt, and pepper. Lower the heat to low and cover with a lid.
04

Cook on low for about 35-40 minutes, or until the leeks are very soft. Taste and adjust seasonings if needed. Cover to keep warm.
05

Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a paper kitchen towel to grease the skillet and remove excess oil.
06

Once the skillet is hot, pour about 1/3 cup of the buckwheat crepe batter and tilt the skillet into a circular motion to spread evenly into a thin layer. Cook for about 30-40 seconds, or until the top of the crepe appears dry and the edges are golden brown.
07

While the crepe is still in the skillet arrange about 1/2 cup of the leek fondue in the center and fold the edges to enclose the filling.
08

Slide the crepe to a serving plate, top with coconut bacon, and optionally (but recommended) a dollop of hummus with a drizzle of sesame oil on top. Repeat with the remaining crepe batter. Serve immediately.

Related Tags

Buckwheat Crepes

4.1

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 151 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

Leek Fondue

hummus

coconut bacon

pepper

salt

1 sprig thyme

3 tbsp. white wine

3 leeks

1 tbsp. olive oil

Buckwheat Crepes

1/4 tsp. salt

1 1/4 cups water

2 tbsp. tapioca starch

1/2 cup buckwheat flour

03 Method

Step 1

In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, water, and salt. Cover with plastic film and let it rest at least 1 hour. I usually prepare the batter the day before and let it rest overnight in the refrigerator.

Step 2

Make sure to give it a good whisk before using it as the flour tend to fall in the bottom of the bowl. Prepare the leeks: Halve the leeks lengthwise and slice them crosswise into chunks. Wash and drain them.

Step 3

Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the leeks and saute for 3 minutes. Pour in the white wine, add the thyme, salt, and pepper. Lower the heat to low and cover with a lid.

Step 4

Cook on low for about 35-40 minutes, or until the leeks are very soft. Taste and adjust seasonings if needed. Cover to keep warm.

Step 5

Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a paper kitchen towel to grease the skillet and remove excess oil.

Step 6

Once the skillet is hot, pour about 1/3 cup of the buckwheat crepe batter and tilt the skillet into a circular motion to spread evenly into a thin layer. Cook for about 30-40 seconds, or until the top of the crepe appears dry and the edges are golden brown.

Step 7

While the crepe is still in the skillet arrange about 1/2 cup of the leek fondue in the center and fold the edges to enclose the filling.

Step 8

Slide the crepe to a serving plate, top with coconut bacon, and optionally (but recommended) a dollop of hummus with a drizzle of sesame oil on top. Repeat with the remaining crepe batter. Serve immediately.

04 Author

Tracy

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