Buckwheat Crêpes with Andouille and Leeks
Step 1: Crêpe Batter
Combine the two flours in a bowl, and make a well in the center.
Separate the eggs and drop the yolks into the well. Mix in, gradually adding the milk.
Cut the butter into pieces and melt in a small pan until lightly golden. Pour into the batter, beating well as you do so.
Beat the egg whites until stiff, then fold them gently into the batter so that they don’t collapse.
Cover the bowl with a clean tea towel, and leave the batter to rest for 1 hour.
Step 2: Leeks
Wash the leeks, remove the base and the green tops, and peel off the outer leaf. Cut them on the bias into thin, 1/16 inch (4 mm) thick slices.
Heat a splash of olive oil in a crêpe pan, and add the leeks. Season with salt, then sweat for 2 minutes, keeping them relatively crisp. Remove from the pan with a slotted spoon, and lay them on a plate.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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