Buckwheat Crepes with Leek Fondue & Coconut Bacon. I hope you’ll love this recipe, the caramelized and melted leek balances very well with the hazelnut character of the buckwheat pancakes and the coconut bacon brings a pleasant smoke flavor as well as crunchy.
- 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
- 1 cup dried chickpeas
- 1+1/4 tsp baking soda
- ½ cup tahini
- 3 tbsp lemon juice
- 1 clove garlic
- 3 tbsp water
- 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.
To Make Hummus
- Soak the dried chickpeas with ¼ tsp baking soda in cold water for at least 8 hours.
- Rinse with fresh water.
- Add the chickpeas and ½ tsp baking soda to a cooking pot. Cover with water (about 2-3 times the volume of chickpeas).
- Bring to a boil on high heat and let simmer cover over medium-low heat for about 1 hour and a half.
- Try crushing a chickpea between your fingers, it should be soft and smooth.
- At this stage, you can peel the chickpeas if you want to get a smoother hummus. Just rub the chickpeas between your fingers, the skin should come off easily.
- Place tahini, lemon juice and garlic in the bowl of a food processor. Process for 30 seconds.
- Add the chickpeas and caramelized shallots. Process for about 1 minute.
- Add the water and process for another 30 seconds until smooth and creamy. Add more water if needed.
- Top with roasted sesame seeds and enjoy with pita bread, tortillas chips, carrot slices, etc.
- Store in a airtight container in the refrigerator for up to one week.
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 Information. 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