• 8 whole eggs
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of cooking cream
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store


  • Whisk egg yolks with cream.
  • Salt, pepper then add leeks and mix all.
  • Whisk egg whites firmly.
  • Mix carefully egg whites with yolks.
  • In a non-stick pan, melt at medium heat a nut of butter. Cook omelette into a large crepe.

Chef's notes