Have you noticed how most crêpe recipes make A LOT of crêpes?
I live in a very small household, and well, I don’t want to stand in front of the stove for ages making way more crêpes than I need. Yeah, yeah, I know they freeze well, but I can guarantee you that I will forget that they’re there and then they’ll have to be thrown out.
Both buckwheat crêpe recipes that I had flagged would have made between 16 and 20 crêpes. I also noticed that they both combine buckwheat flour with regular flour. Enter Gluten-Free-Girl and the Chef. Not only do they provide the ratios for perfect crêpe batter, so you can make as many as you want, they offer up a cute little how-to video and their recipe uses only buckwheat flour.
The filling takes a bit more work than the standard ham and cheese, but I promise it’s worth it. The caramelised leeks and the smoked cheddar combine to create such a sweet but smoky flavour that even carnivores won’t miss the ham or bacon in these crêpes.
Leek and Cheese Stuffed Buckwheat Crêpes
Buckwheat crêpe recipe from Gluten-Free-Girl and the Chef. Depending upon the size of your frying/crêpe pan, this recipe will make 4 to 6 crêpes.
Notes about crêpe making: The first one is usually crap and full of oil. But don’t get discouraged, crêpes are really easy to make once you find your own knack for making them. Also, depending on the size of the pan, you may need to add more or less crêpe batter in order to coat the entire surface of the pan – start with a 1/3 cup and add more if needed.
- 240ml milk
- 4 large eggs
- 113g buckwheat flour
- Good pinch of kosher salt
- 2 tablespoons coconut oil (you can also use butter or olive oil)
- 20g butter
- 1 leek (white and pale green parts only, halved and sliced thinly)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- Good pinch sea salt
- 100g frozen peas
- 2 heaped tablespoons ricotta
- 100g smoked cheddar (grated)
- First, prepare the buckwheat crêpe batter. Whisk together the milk and eggs. Add the buckwheat flour and salt. Whisk together fully. Set aside for the flavours to mingle fully at room temperature while you make the filling.
- In a large, heavy-based frying pan, heat the butter over medium-low heat. When the butter just begins to sizzle, add the sliced leek, thyme, sage and salt and stir to coat. Allow to cook for 5 to 7 minutes, stirring frequently, or until they begin to soften.
- Add the frozen peas and the ricotta and stir to combine. Allow to cook for another 2 minutes or so, or until both the peas and the ricotta have heated through. Remove from the heat and set aside.
- Quickly re-whisk the crêpe batter. The starches in buckwheat flour tend to sink to the bottom so the batter must be whisked before cooking each crêpe.
- Set a cast-iron skillet or crêpe pan over low heat and slowly bring it up to medium-high heat. Add some of the coconut oil.
- When the oil has melted, add a 1/3 cup of the crêpe batter and immediately swirl the pan until the batter covers the entire surface.
- When the edges are set and starting to curl up from the pan, about 30 seconds to 1 minute, run a metal spatula under all the edges of the crêpe. Flip the crêpe. Cook for 30 seconds then turn the crêpe out onto a baking paper covered surface.
- Repeat with the remaining crêpe batter, making sure to separate each crêpe with baking paper.
- When all the crêpes are cooked, add about a ¼ cup of the filling to the middle of each crêpe, top with a generous portion of smoked cheddar and fold into rolls or quarters.