Limburg Buckwheat Crepes with Speck and Sirop de Liege

Boûkète is a Limburg buckwheat crepe with speck and Sirop de Liege. Sirop de Liège (French for “syrup from Liège,” “Luikse stroop” in Dutch) is a Belgian spread made of evaporated fruit juices. The syrup is a cooked-down fruit juice with no pulp and no sugar added, so, when looking for substitutions, consider sweet and tart smooth syrups with concentrated fruit flavor. Thinning an apple, plum, or cherry high-quality butter with hot water often works. In Texas, speck can be found at Central Market, but I successfully replaced it with thinly sliced meaty bacon.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all ingredients for the batter in a blender jar and process for 1.5 minutes at high speed.

Step 2

Heat a frying pan over high heat and pour a little oil into a small bowl. When hot, dip a silicone brush into the oil and use it to apply a thin layer of oil on the surface of the pan. Pour a ladle of batter and tilt the pan to spread it. Place a strip of speck in the center and let cook until the bottom of the crepe is golden brown.

Step 3

Flip the crepe and cook for another 2 minutes.

Step 4

Transfer the crepe to a serving plate and drizzle with syrup.

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