Buckwheat Crepes with Leek Fondue & Coconut Bacon

Instructions

1. 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.
2. Prepare the leeks: halve the leeks lengthwise and slice them crosswise into chunks. Wash and drain them.
3. 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.
4. 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.
5. 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.
6. 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

1. Soak the dried chickpeas with ¼ tsp baking soda in cold water for at least 8 hours.
2. Rinse with fresh water.
3. Add the chickpeas and ½ tsp baking soda to a cooking pot. Cover with water (about 2-3 times the volume of chickpeas).
4. Bring to a boil on high heat and let simmer cover over medium-low heat for about 1 hour and a half.
5. Try crushing a chickpea between your fingers, it should be soft and smooth.
6. 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.
7. Place tahini, lemon juice and garlic in the bowl of a food processor. Process for 30 seconds.
8. Add the chickpeas and caramelized shallots. Process for about 1 minute.
9. Add the water and process for another 30 seconds until smooth and creamy. Add more water if needed.
10. Top with roasted sesame seeds and enjoy with pita bread, tortillas chips, carrot slices, etc.
11. Store in a airtight container in the refrigerator for up to one week.

Originally posted 2019-01-21 10:38:27.

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