Name: Galettes poireau-fromage (buckwheat crepes with leeks and cheese) (visit site)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: En
Ingredients: 2 large eggs; 1 cup milk; 1/3 cup water; 2/3 cup all-purpose flour; 2/3 cup buckwheat flour; 1/4 teaspoon salt; 2 tablespoons butter, melted, plus more to cook the crepes; 2 tablespoons olive oil; 8 ounces slab bacon, cubed; 5 large leeks, white and light green parts only, sliced; 2 garlic cloves, chopped; Sea salt, to taste; Freshly ground black pepper, to taste; 1 cup (4 ounces) shredded Gruyere or Tomme de Savoie cheese; 3 tablespoons creme fraiche; 3 tablespoons unsalted butter, melted

Ingredients

For the galettes:

2 large eggs
1 cup milk
1/3 cup water
2/3 cup all-purpose flour
2/3 cup buckwheat flour
1/4 teaspoon salt
2 tablespoons butter, melted, plus more to cook the crepes

For the filling:

2 tablespoons olive oil
8 ounces slab bacon, cubed
5 large leeks, white and light green parts only, sliced
2 garlic cloves, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup (4 ounces) shredded Gruyere or Tomme de Savoie cheese
3 tablespoons creme fraiche
3 tablespoons unsalted butter, melted

Preparation

Preparation1 hour

Cook time30 min

For the crepes
In a blender or food processor, blend the eggs, milk, water, flours, salt, and the melted butter for 5 seconds, or until extremely smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.
Gently stir the batter if it has separated. Heat a NON-STICK crepe pan over medium-high heat until hot. Coat the pan lightly with butter and pour in about 1/4 cup of the batter. Lift the pan from the heat, tilting and rotating, to allow the batter to spread evenly. Return pan to the heat and allow to cook until dry on top and browned on the edges. Loosen the edges with a plastic or rubber spatula and flip the crepe over using your fingers or spatula, then cook the other side for about 15 seconds, or until lightly browned. Remove the crepe to a plate. Repeat with the remaining batter, stacking the crepes as they are cooked.
For the filling
Heat the oven to 375 degrees. Heat the olive oil in a skillet over medium heat, add the bacon, leeks, and garlic, and cook for 10 minutes, stirring constantly. The aim is to cook the leeks until they are soft and any excess liquid has evaporated. Season to taste with salt and pepper. Remove from the heat and stir in the Gruyere and creme fraiche.
Place a generous spoonful of the mixture on a quarter of each crepe. Fold in half, and in half again to make little triangular cones. (You can "stuff" them generously.)
Brush a baking sheet with some of the melted butter. Arrange the filled crepes on the baking sheet and brush with the remaining butter. Bake until the crepes are heated through, about 15 minutes. (They will get pleasantly crisp on top, and warm and delicious on the inside!) Serve at once!