Gluten Free Cheese and Leek Buckwheat Pancakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the batter
- ½ cup Buckwheat flour
- ½ cup gluten-free all purpose flour
- 1 egg (beaten)
- ½ cup milk
- ½ cup water
- ½ tsp salt
- 2 Tbsps vegetable oil (for frying)
- For the filling
- 1 Tbsp olive oil
- 1 clove garlic cloves (chopped)
- ½ cup Bacon (diced)
- 2 Leeks (sliced)
- salt
- peppers
- ¾ cup grated Gruyere
- 1 Tbsp Crème fraiche
Preparation
Kitchen utensils
1 Teaspoon, 1 Measuring cups, 1 Medium bowl, 1 Pot, 1 Wooden spoon, 1 Slotted spoon, 1 Citrus juicer, 1 Peeler, 1 Large knife, 1 Small knife, 1 Cutting board, 1 Aluminum foil, 1 Immersion blender
Preparation steps
1.
For the batter: put the flours into a bowl, add the egg, milk, water and salt and beat to make a smooth batter. Leave to stand for 30 minutes.
2.
Heat a little oil in a 20cm|8 " pan and pour on a teacup of the batter, tilting the pan so it spreads evenly. Cook for about a minute, flip over with a palette knife and cook until browned. Stack the pancakes between non-stick baking paper and cover with a clean tea towel to keep warm.
3.
For the filling: heat the oil in a wide pan and cook the garlic, bacon and leeks for about 10 minutes, stirring frequently. Season with salt and pepper, remove from the heat and stir in the cheese and creme fraiche.
4.
Place a little of the filling on each pancake and fold into triangles.
