If there is one thing I noticed recently is that I tend to make more savory crepes than sweet ones. Don’t get me wrong I love sweet crepes, especially when they are filled with melted chocolate and/or praline butter, but savory ones are much more versatile. These buckwheat crepes are filled with melted leeks cooked with white wine and thyme and topped with crispy coconut bacon and hummus.
I made these crepes three times this week, so I can safely say the addiction is real. Now let’s make some crepes (again)!
This recipe starts with the crepe batter, which requires only 4 ingredients. Buckwheat flour makes the base and tapioca starch gives them a slightly more stretchy texture. Then comes the water, a pinch of salt and that’s about it! There are tens, if not hundreds of buckwheat crepes recipes but the traditional recipe from Brittany only calls for flour, water, and salt. I wouldn’t recommend using another flour as it’s the buckwheat flour that gives the crepes their nutty flavor.
The batter needs to rest for at least one hour at room temperature, or preferably overnight in the refrigerator. It will not only yield a better texture, it’s also essential for the ingredients to bind together. Just make sure to give it a good whisk before using as the buckwheat flour tend to fall to the bottom of the bowl.
To prepare the melted leeks, or leek fondue, heat oil in a large skillet and then sautée the chopped leeks for a few minutes. Next, pour in some white wine, add a spring of thyme and cover. The secret to make super soft and flavorful leeks is to cook them on low for a long time, about 40 minutes so the leeks are completely melted.
To bring more flavor I recommend caramelizing the leeks. Once they are melted, bring the heat to high and let them caramelize on the bottom for a few minutes. Be careful not to burn them though, keep an eye on it!
Cooking the crepes takes only a few minutes and there is no need to flip them (yeah!). As soon as the crepes are cooked, arrange the melted leeks in the center and fold the edges around it to enclose the filling.
Top with crispy coconut bacon, a dollop of hummus and a drizzle of toasted sesame oil on top of the hummus. Enjoy!
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.
Let me know in the comments if you try this recipe!
Buckwheat Crepes with Leek Fondue & Coconut Bacon
Nutty buckwheat crepes filled with melted leeks and topped with hummus and coconut bacon. Gluten-free, easy and flavorful!
- Yield: About 4 Crepes 1x
- 1/2 cup (80g) buckwheat flour
- 2 tbsp (16g) tapioca starch
- 1 and 1/4 cup water
- 1/4 tsp salt
- 1 tbsp olive oil
- 3 large leeks (or 4 small)
- 3 tbsp (45ml) white wine
- 1 spring thyme (or 1/4 tsp dried thyme)
- salt, pepper to taste
- topping: coconut bacon, hummus
- 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 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.
- Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the leeks and sauté 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.
- 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.
- 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.
- 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.
For more flavor, I like to caramelize the leeks. Once they are cooked and soft, bring the heat to high and let them caramelize for 3-5 minutes, stirring regularly to make sure they don’t burn.
- Serving Size: 1 Crepe filled with leek fondue (without toppings)
- Calories: 161
- Sugar: 3.3g
- Fat: 4.3g
- Carbohydrates: 27.4g
- Fiber: 3.2g
- Protein: 3.5g