Mousseline omelette with leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 15
Portions 4
Freezing No


  • 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
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  • 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