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Leeks crêpe

Author: Les Cultures de chez nous
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Baking 8
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 250 g of minced leeks
  • 1 small crate of minced mushrooms
  • 30 ml (2 tablespoons) of chopped parsley
  • 125 ml (½ cup) of grated Swiss cheese
  • 250 ml (1 cup) of crêpes and gaufres mixture
  • 45 ml (3 tablespoons) of butter
  • 45 ml (3 tablespoons) of flour
  • 875 ml (3 ½ cups) of milk
  • 1 egg
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Preparation

  • Preheat oven at 205 °C (400 °F).
  • In a casserole, melt butter at medium heat. Incorporate flour. Cook 1 minute while constantly stirring with a wooden spoon, without browning flour. Pour 500 ml (2 cups) of milk. Salt and pepper. Heat until boiling while whipping.
  • In a nonadhesive pan, heat oil at medium heat. Cook leeks and mushrooms for 2 to 3 minutes.
  • Prepare crêpes mixture with egg and rest of milk. Cook crêpes in an oiled nonadhesive pan. Set aside.
  • Lay down crêpes over a work surface. Divide mixture mushrooms and leeks mixture over crêpes then rolls.
  • Butter a gratin plate of 33 cm x 23 cm (13 inches x 9 inches). Lay crêpes in the plate and coat with sauce. Oven bake for 8 to 10 minutes.

Chef's notes

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