-
1
Put 1/2 cup of buckwheat flour and 1/3 cup of pastry flour in a bowl.
-
2
Mix together and make a well in the center.
-
3
Separate the whites and yolks of 2 large eggs and drop the yolks in the well.
-
4
Mix in, gradually adding 11/2 cups of low fat milk.
-
5
Cut 3 tablespoons of lightly salted butter into pieces and melt in a small pan until lightly golden.
-
6
Pour into the batter, beating well as you do so.
-
7
Beat the egg whites until stiff, then fold them gently into the batter, stirring constantly in the same direction so that they dont collapse.
-
8
Cover the bowl with a clean dishtowel and leave the batter to rest for 1 hour.
-
9
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.
-
10
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.
-
11
Remove from the pan with a slotted spoon and lay them on a plate.
-
12
Take the skin off 12 thin slices Andouille de Guemene or other coarse-grained smoked pork sausage and shred them.
-
13
Return the nonstick saute pan to the heat.
-
14
When its hot, scatter a spoonful of leeks and 3 slices of andouille, and cook for just 20 seconds.
-
15
Then pour a small ladle of batter and spread it over the whole surface of the pan.
-
16
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.
-
17
Lay the crepe on a plate and keep warm.
-
18
Cook the other three crepes in the same way.
