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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 Pagot
Nutty buckwheat crepes filled with melted leeks and topped with hummus and coconut bacon. Gluten-free, easy and flavorful!
Prep Time : 30 minutes
Cook Time : 50 minutes
Total Time : 1 hour 20 minutes
Servings 4 crepes
Calories 161 kcal

Ingredients
 

Buckwheat Crepes

Leek Fondue

  • 1 tbsp olive oil
  • 3 large leeks or 4 small
  • 3 tbsp white wine
  • 1 spring of thyme or 1/4 tsp dried thyme
  • salt, pepper to taste
  • topping: coconut bacon, hummus

Instructions
 

  • In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, water, and salt. Cover with plastic film and let it rest for 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 tends 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 in 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.

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