Harvesting leeks from my garden as the weather cools always reminds of the earthy, nutty flavors of this French delight. I first discovered this dish in my early twenties and was immediately in love with the strong, rich flavors. It’s also a quick meal as far as baking is concerned. You simply stir together the batter and begin making the crepes in a matter of minutes: no kneading, rising, or even leavener needed. It lends itself well to many variations. Use mushrooms or ham instead of bacon, and practically any cheese or allium could substitute for the leeks and gruyere. Once you’ve prepped your fillings and made the crepes, you just fill them and place in the oven for about ten minutes. (See below images for cut and paste version of the text)

Ingredients:(6 large crepes)

Buckwheat flour 1 cup(120g)
eggs 1
Salt 1/3 teaspoon
Milk(or water) 1/2 cup
Butter(melted) 1/2 tablespoon
Water 1/8 to 1/4 cup

Filling Ingredients:

Sliced pork belly or bacon 1/2 pound
Leeks 2 large leeks
Gruyere Cheese 6 ounces

1.Cut up pork belly into rectangular chunks (the thickness makes them extra juicy). Saute off in a pan until crispy.

  1. Slice your leeks into rounds. Saute the leeks in the leftover fat until a little bit caramelized, about 7-10 minutes.
  2. While your bacon and leeks are sauteing, assemble your crepe batter. Warm ½ cup milk or water just enough to melt the butter, but not enough to make it steam. Stir together flour, eggs, water and salt in a small mixing bowl. Add the second amount of liquid and bring the batter to a slightly thinner consistency than you would expect. It should be thin enough so it will spread easily to coat the entire bottom of the pan in a thin layer. Keep in mind that It will thicken as it sits. Also stir batter in between crepes as the flour will settle.
  3. Remove leeks and bacon from pan and bring to a medium-high heat
  4. Shred the Gruyere
  5. Preheat oven to 400 degrees.
  6. Place crepes smooth side up on a baking sheet. Cover one half with a layer of cheese, top with leeks, and sprinkle generously with bacon.
  7. Fold over lengthwise, and then again to make a double layer triangle.
  8. Place crepes in the oven for 7-10 minutes or until the cheese is all melted.
  9. Move onto plates and serve!