- 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