Buckwheat Crêpes With Andouille Sausage
Make easy French sausage crêpes for dinner
With a salad and a nice dessert, this makes a perfect Sunday-evening dinner. If you add the stiff egg whites at the end, the batter will be lighter and the crêpes will also be thicker. Use a nonstick skillet in good condition for these crêpes; otherwise you will have to oil it too much to keep them from sticking.
- 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 don’t 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 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.
- Take the skin off 12 thin slices Andouille de Guéméné or other coarse-grained smoked pork sausage and shred them.
- 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.
- Lay the crêpe on a plate and keep warm. Cook the other three crêpes in the same way.