Name: Buckwheat crepes with leeks and bacon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
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

Buckwheat crepes with leeks and bacon

Healthy crepes with a flavour-packed filling.

Serves 4

Prep

30M

Cook

15M

Total

45M

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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

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.Cook for 1 minute or until crisp and golden then 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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Ingredients

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