Leeks crepe
10
15
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 small crate of minced mushrooms
- 30 ml (2 tablespoons) of chopped parsley
- 125 ml (1/2 cup) of grated Swiss cheese
- 250 ml (1 cup) of crepes and gaufres mixture
- 45 ml (3 tablespoons) of butter
- 45 ml (3 tablespoons) of flour
- 875 ml (3 1/2 cups) of milk
- 1 egg
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- In a casserole, melt butter at medium heat. Incorporate flour. Cook for 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 the crepe mixture with egg and the rest of the milk. Cook crepes in an oiled nonadhesive pan. Set aside.
- Lay down crepes over a work surface. Divide the mushrooms and leeks mixture over crepes, then roll.
- Butter a gratin plate of 33 cm x 23 cm (13 inches x 9 inches). Place crepes on the plate and coat with sauce. Oven bake for 8 to 10 minutes.
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