Buckwheat Crêpes With Andouille Sausage

Servings: 4

Ingredients

For the crêpes

1/2 cup buckwheat flour

1/3 cup pastry flour

2 large eggs

1 1/2 cups low-fat milk

3 tablespoons salted butter

For the filling

2 small leeks

splash of olive oil

12 thin slices andouille or other coarse-grained smoked pork sausage

Directions: 

1. 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.
2. 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.
3. Beat the egg whites until stiff, then fold them gently into the batter, stirring constantly in the same direction so that they don’t collapse. Cover the bowl with a clean dishtowel and leave the batter to rest for 1 hour.
4. 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.
5. Heat a splash of olive oil in a nonstick sauté 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.
6. Take the skin off 12 thin slices Andouille de Guéméné or other coarse-grained smoked pork sausage and shred them.
7. Return the nonstick sauté pan to the heat. When it’s 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 crêpe begin to color, then flip or turn it with a spatula and cook the other side for approximately 1 minute.
8. Lay the crêpe on a plate and keep warm. Cook the other three crêpes in the same way.

source: http://www.foodrepublic.com/2012/03/21/buckwheat-cr%C3%AApes-andouille-sausage