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Leeks
Leeks crêpe
Author:
Les Cultures de chez nous
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Preparation
Baking
8
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Leeks crêpe
From
Apr 05
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Jan 01
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.
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