Buckwheat Crepes With Andouille Sausage - buckwheat flour

Method

• 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 dont 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 saute 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 Guemene or other coarse-grained smoked pork sausage and shred them.
• Return the nonstick saute pan to the heat.
• When its 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 crepe begin to color, then flip or turn it with a spatula and cook the other side for approximately 1 minute.
• Lay the crepe on a plate and keep warm.
• Cook the other three crepes in the same way.