Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a special dish, Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes delicious. Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese is something that I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can cook Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese using 16 ingredients and 13 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese:

1. For the crepe batter:
2. 75 g all purpose flour
3. 75 g buckwheat flour
4. 1 pinch salt
5. 2 eggs
6. 110 ml water
7. 225 ml whole milk
8. 1 tbsp oil
9. For the filling and topping:
10. 120 g streaky bacon (4 rashers)
11. 4 leeks
12. 30 g butter
13. 250 g spinach
14. 200 ml whipping cream
15. 120 g gruyere cheese
16. Salt, black pepper and nutmeg

Steps to make to make Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese

1. Make a crepe batter:
   
   Sift the flours and a large pinch of salt into a medium bowl. Using a whisk gradually beat in the eggs and 110 ml of water to make a smooth batter.
2. Whisk in a the milk, then put in the container and chill for at least 2 hours. This allows to batter to thicken, making soft, delicately textured pancake. The batter can also be left overnight.
3. Make the filling:
   
   Dice the bacon and then fry it until crispy.
4. Wash and dice the leeks then cook them in the same pan as you used for bacon and cook until they are soft.
5. Wash the spinach, drain it, cook it lightly in a little olive oil and squeeze out any excess liquid.
6. Mix the spinach with the bacon and leek, keep on one side.
7. Bring cream to a boil, season to taste with nutmeg, salt and pepper.
8. Make the crepe:
   
   Heat 1 tsp of oil in a non stick pan, then soak up any excess with a piece of kitchen paper. Add just enough batter to the hot pan to cover the surface when swirled, cook for 30 - 40 seconds.
9. Flip over by sliding a spatula underneath and cook for a further 30 - 40 seconds on the other side. Repeat the process until you have 4 perfect crepes.
10. Divide the filling evenly between the crepes and lay them, open-faced over the pancakes.
11. Pour the warm cream over the crepes and sprinkle with the grated Gruyere cheese.
12. Place the dish on a baking tray and bake for 20 -25 minutes, until golden.
13. Serve it when its warm.
    Enjoy.

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So that is going to wrap it up for this exceptional food Simple Way to Make Ultimate Buckwheat Crêpes with spinach, leeks, bacon and Gruyère cheese. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!