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Home » Recipes » Cuisine » French-Inspired

Buckwheat Crepes with Leek Fondue & Coconut Bacon

By: Thomas Published: 23 Feb, 18 Updated: 6 Sep, 22 8 Comments

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5 from 2 votes

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon #vegan #plantbased #glutenfree #crepes

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)!

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon #vegan #plantbased #glutenfree #crepes

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.

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon #vegan #plantbased #glutenfree #crepes

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!

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon #vegan #plantbased #glutenfree #crepes

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!

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon #vegan #plantbased #glutenfree #crepes

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!

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon

📖 Recipe

Savory Buckwheat Crepes with Leek Fondue & Coconut Bacon #vegan #plantbased #glutenfree #crepes

Buckwheat Crepes with Leek Fondue & Coconut Bacon

5 from 2 votes
Author: Thomas
Nutty buckwheat crepes filled with melted leeks and topped with hummus and coconut bacon. Gluten-free, easy and flavorful!
Print Pin Review Text Recipe
Prep Time : 30 minutes mins
Cook Time : 50 minutes mins
Total Time : 1 hour hr 20 minutes mins
Servings 4 crepes
Calories 161 kcal

Ingredients
 
 

Buckwheat Crepes

  • ½ cup buckwheat flour
  • 2 tablespoon tapioca starch
  • 1 and ¼ cup water
  • ¼ teaspoon salt

Leek Fondue

  • 1 tablespoon olive oil
  • 3 large leeks or 4 small
  • 3 tablespoon white wine
  • 1 spring of thyme or ¼ teaspoon dried thyme
  • salt, pepper to taste
  • topping: coconut bacon, hummus
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Instructions
 

  • 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 â…“ 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 ½ 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.

Notes

  • 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.

Nutrition

Serving: 1 Crepe filled with leek fondue (without toppings) | Calories: 161 kcal | Carbohydrates: 27.4 g | Protein: 3.5 g | Fat: 4.3 g | Fiber: 3.2 g | Sugar: 3.3 g
Course : Entree, Main Course
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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  1. Mo Green

    February 24, 2018 at 12:26 pm

    Where can I find the coconut bacon recipe please? I want to make this enjoy along with your Buckwheat Caramelized Leek Crepe.

    Reply
    • Thomas

      February 25, 2018 at 5:32 am

      I will share my coconut bacon recipe soon, in the meantime there are many available online.

      Reply
  2. Kelly Mahan

    March 05, 2018 at 8:26 pm

    5 stars
    Crepes are looking great! I never tried leek fondue before, I'm super curious to taste it!

    Reply
    • Thomas

      March 06, 2018 at 1:00 pm

      You definitely have to try it! Even leek fondue alone is delicious!

      Reply
  3. Daniela

    September 13, 2020 at 12:51 am

    Hi Thomas! I can't have white wine. Is there something I could substitute it with?

    Reply
    • Thomas

      September 13, 2020 at 8:45 am

      Hi Daniela,
      I would simply omit.

      Reply
  4. Emme

    December 24, 2020 at 6:27 pm

    5 stars
    Bonjour Thomas,
    Je viens de me régaler avec cette recette que j'ai fait dans une galetière pour avoir un format galette de sarrasin. La pâte est super, la galette se retourne super facilement. J'ai fait pour 2 portions et j'ai eu avec ma galetière exactement 2 galettes. Merci pour vos recherches et votre partage

    Reply
    • Thomas

      December 27, 2020 at 10:05 am

      Bonjour Emme,
      Super ! Merci pour votre retour !

      Reply

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