Buckwheat Crepes With Andouille Sausage
- 1/2 cup buckwheat flour
- 1/3 cup pastry flour
- 2 large eggs
- 1 1/2 cups low-fat milk
- 3 tablespoons salted butter
- 2 small leeks
- splash of olive oil
- 12 thin slices andouille or other coarse-grained smoked pork sausage
- Put 1/2 cup of buckwheat flour and 1/3 cup of pastry flour in a bowl.
- Mix together and make a well in the center.
- Separate the whites and yolks of 2 large eggs and drop the yolks in the well.
- Mix in, gradually adding 11/2 cups of low fat milk.
- Cut 3 tablespoons of lightly salted 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, stirring constantly in the same direction so that they dont collapse.
- Cover the bowl with a clean dishtowel and leave the batter to rest for 1 hour.
- Wash 2 small leeks, cut off the base, remove the green part, take off the outer leaf, and cut them at an angle into slices about 1/8 inch thick.
- Heat a splash of olive oil in a nonstick saute pan, add the leeks, season with salt, and sweat for 2 minutes, keeping them crunchy.
- Remove from the pan with a slotted spoon and lay them on a plate.
- Take the skin off 12 thin slices Andouille de Guemene or other coarse-grained smoked pork sausage and shred them.
- Return the nonstick saute pan to the heat.
- When its hot, scatter a spoonful of leeks and 3 slices of andouille, and cook for just 20 seconds.
- Then pour a small ladle of batter and spread it over the whole surface of the pan.
- Cook until the edges of the crepe begin to color, then flip or turn it with a spatula and cook the other side for approximately 1 minute.
- Lay the crepe on a plate and keep warm.
- Cook the other three crepes in the same way.
buckwheat flour, pastry flour, eggs, lowfat milk, butter, leeks, olive oil, andouille
Taken from www.foodrepublic.com/recipes/buckwheat-crepes-with-andouille-sausage/ (may not work)