Buckwheat Crepes

By Ellie

4 Person

40 Minutes

0 Calories

Nutty buckwheat crepes filled with melted leeks and topped with hummus and coconut bacon. Gluten-free, easy and flavorful! The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends!

Ingredients

LEEK FONDUE

topping: coconut bacon, hummus
salt, pepper to taste
1 spring thyme (or 1/4 tsp dried thyme)
3 tbsp. (45ml) white wine
3 large leeks (or 4 small)
1 tbsp. olive oil

BUCKWHEAT CREPES

1/4 tsp. salt
1 and 1/4 cup water
2 tbsp. (16g) tapioca starch
1/2 cup (80g) 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. Make sure to give it a good whisk before using it as the flour tend to fall in the bottom of the bowl.
02

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. 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.
04

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.
05

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. There is no need to flip the crepe.
06

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. 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 Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

LEEK FONDUE

topping: coconut bacon, hummus

salt, pepper to taste

1 spring thyme (or 1/4 tsp dried thyme)

3 tbsp. (45ml) white wine

3 large leeks (or 4 small)

1 tbsp. olive oil

BUCKWHEAT CREPES

1/4 tsp. salt

1 and 1/4 cup water

2 tbsp. (16g) tapioca starch

1/2 cup (80g) 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. Make sure to give it a good whisk before using it as the flour tend to fall in the bottom of the bowl.

Step 2

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. 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 4

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 5

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. There is no need to flip the crepe.

Step 6

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. 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