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Buckwheat Crepes with Leeks, Gruyère and Bacon

Fresh milled buckwheat flour imbues these traditional French crepes with a rich, earthy flavor. I first discovered this dish in my early twenties and immediately fell in love with the combination of mildly sweet leeks, nutty gruyère and grassy buckwheat. It’s also a quick meal as far as baking is concerned. Simply stir the batter together and you’ll be making crepes in a matter of minutes – no kneading, rising, or leavener needed! This recipe lends itself well to many variations.  You can use mushrooms or ham instead of bacon, or substitute pretty much any cheese or allium in place of leeks and gruyére.

Ingredients

Scale
  • 1 c buckwheat flour
  • 1 egg
  • ⅓ tsp salt
  • ½ C milk or water
  • ½ TBSP melted butter
  • ⅛–¼ C water
  • ½ lb bacon or pork belly
  • 2 large leeks
  • 6 oz gruyere cheese

Instructions

 

  1. Cut up pork belly into rectangular chunks (the thickness makes them extra juicy). Sauté in a pan until crispy.
  2. Slice your leeks into rounds. Sauté in the leftover fat until a little bit caramelized, about 7-10 minutes. 
  3. While your bacon and leeks are sautéing, assemble your crepe batter.
  4. Warm milk or water just enough to melt the butter, but not enough to make it steam.
  5. Stir flour, eggs, water and salt in a small mixing bowl.
  6. Add the second amount of liquid, bringing the batter to a slightly thinner consistency than you would expect. It should be thin enough that it will spread easily and coat the entire bottom of the pan with a fine layer. Keep in mind that it will thicken as it sits. Also make sure to stir the batter in between cooking each crepe, as the flour will settle.
  7. Remove leeks and bacon from the pan and bring to medium-high heat.
  8. Shred the cheese.
  9. Preheat oven to 400°.
  10. Place crepes smooth side up on a baking sheet. Cover one half with cheese, top with leeks and sprinkle generously with bacon or pork belly.
  11. Fold over lengthwise, and repeat to make a double layered triangle.
  12. Place crepes in the oven for 7-10 minutes or until the cheese is melted.
  13. Move onto plates and serve!

 

  • Author: Ben Lester

Find it online: https://localgrain.org/buckwheat-crepes-with-gruyere-and-lardon/