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Recipe

Buckwheat crepes with leeks and bacon

Healthy crepes with a flavour-packed filling.

Aug 09, 2008 7:00pm
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Buckwheat crepes
  • 1/2 cup flour
  • 1/2 cup buckwheat flour
  • pinch of salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • oil or frying
Filling
  • 2 tablespoon olive oil
  • 2 clove garlic, chopped
  • 200 gram rindless bacon, thickly sliced and chopped
  • 2 large leeks, thickly sliced
  • salt and freshly ground black pepper

Method

Buckwheat crepes with leeks and bacon
  • 1
    Sift the two flours and salt into a bowl and make a well in the centre. Break the eggs into the well. Slowly add milk and water while whisking into the flour to form a smooth batter. Leave batter to rest for 30 minutes.
  • 2
    Meanwhile, make the filling. Heat oil in a pan, add the garlic, bacon and leeks and cook over a medium heat for 10 minutes, stirring regularly until the leeks are tender and the bacon is cooked. Season with salt and pepper, to taste.
  • 3
    Heat a non-stick pan over a medium-high heat. Lightly grease the pan with oil. Add 3 to 4 tablespoons of the batter to the pan. Immediately tilt the pan from side to side to evenly coat the base of the pan with the batter.
  • 4
    煮1分钟或直到酥和金色的那么flip over and cook the other side for 30 seconds. Stack crepes on a plate and keep warm. Repeat with remaining mixture.
  • 5
    Place a portion of the filling on each crepe and fold into quarters. Serve at once.

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