• 115 gr (1 cup) flour
  • 750 ml (3 cups) milk
  • 1 egg
  • 15 gr (1 tbsp) sugar
  • 5 ml (1 tbsp) vanilla extract
  • 1 dash of salt
  • 1 package (approximately 30 gr) Knorr béchamel sauce
  • 1 package 250 gr (3 cups) of sliced leeks Les Cultures de chez nous
  • 4 slices of your choice of Swiss cheese
LeeksFind our bag in yourlocal grocery store


  • Prepare crêpe batter: beat flour, 1 cup (250 ml) milk, sugar, salt and vanilla extract until batter is smooth.
  • Make béchamel sauce. Mix package with 500 ml (2 cups) of milk and follow package method. Add half the package of sliced leeks to sauce.
  • Pouring preparation in a pan to get 10 in. (25 cm) width thin crêpes. When crêpes are cooked, add the amount of sliced leeks desired and a slice of Swiss cheese in the middle of the crêpe and fold twice to make a pocket. Lay pancake in a plate and cover with the béchamel and leeks sauce.

Chef's notes