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Ingredient
Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese
Introduce
Chef :
Santy CoyBuckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese
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Ingredient
Food ration :
Serves 4 servingsCooking time :
45 minutes
75 g
all purpose flour
75 g
buckwheat flour
1 pinch
salt
2
eggs
110 ml
water
225 ml
whole milk
1 tbsp
oil
4
leeks
30 g
butter
250 g
spinach
200 ml
whipping cream
120 g
gruyere cheese
Cooking instructions
* Step 1
Make a crepe batter:
* Step 2
Whisk in a the milk, then put in the container and chill for at least 2 hours. This allows to batter to thicken, making soft, delicately textured pancake. The batter can also be left overnight.
* Step 3
Make the filling:
* Step 4
Wash and dice the leeks then cook them in the same pan as you used for bacon and cook until they are soft.
* Step 5
Wash the spinach, drain it, cook it lightly in a little olive oil and squeeze out any excess liquid.
* Step 6
Mix the spinach with the bacon and leek, keep on one side.
* Step 7
Bring cream to a boil, season to taste with nutmeg, salt and pepper.
* Step 8
Make the crepe:
* Step 9
Flip over by sliding a spatula underneath and cook for a further 30 - 40 seconds on the other side. Repeat the process until you have 4 perfect crepes.
* Step 10
Divide the filling evenly between the crepes and lay them, open-faced over the pancakes.
* Step 11
Pour the warm cream over the crepes and sprinkle with the grated Gruyere cheese.
* Step 12
Place the dish on a baking tray and bake for 20 -25 minutes, until golden.
* Step 13
Serve it when its warm.
Enjoy.
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