02/01/2018Pizzas, tarts and quiches - Main courses

Breton galette with leek fondue

Name: Breton galette with leek fondue
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 2 leek; 3 shallots; 1 onion; 100 mL soy cream; 75 g buckwheat flour; 20 g walnuts; 2 tbsp olive oil; salt; pepper

Autumn / Winter Blender-free Gluten-free Oven-free Low budget

For: 2 serv.Difficulty: EasyPreparation: 20 minCooking: 25 min

It's Candlemas, the perfect excuse for a crepe night, even though we all agree that we don't really need an excuse for that the rest of the year... ;) Kevin and I have a major debate on this topic: for him, a crepe night means only sweet crepes, while for me it's a buckwheat galette as the main course and crepes for dessert. Which team are you on? :D #existentialquestion

So for the sweet part, you already have what you need with our vegan crepe recipe, and for the main course, we've prepared for you a buckwheat galette with leek fondue, complete with little shallots, walnuts, and everything else you need for it to be just right :)

Servings

Ingredients

Cups

-leek 2
-shallots 3
-onion 1
-soy cream 100 (mL)
-buckwheat flour 75 (g)
-walnuts 20 (g)
-olive oil 2 (tbsp)
-salt
-pepper

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Steps

Prepare the buckwheat crepe batter (can be done the day before to let the batter rest): mix the flour with 5g of salt, then gradually pour in 200 mL of water while whisking to achieve a smooth batter.
Peel the onion and shallots, wash the leeks. Finely chop all the vegetables. In a pan, heat the oil. Sweat the onion and shallots in it. When they become translucent, add the leeks. Sauté until they start to brown, then add some water. Let cook for about twenty minutes, over medium heat, adding water occasionally if necessary. Finish by adding the soy cream or coconut milk. Season with salt and pepper.
Heat a lightly greased crepe pan (I use salted margarine for this, but you can use oil). Pour a ladle of batter to make a crepe. In the center, place some leek fondue, then fold the 4 sides and serve with some crushed walnuts!