Swiss crêpettes with leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 10
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Culture de chez nous sliced leeks
  • 115 gr (1 cup) of flour
  • 750 ml (3 cups) of milk
  • 1 egg
  • 15 gr (1 tablespoon) of sugar
  • 5 ml (1 teaspoon) of vanilla extract
  • 1 pinch of salt
  • 1 small package (about 30 gr) of béchamel Knorr sauce
  • 4 slices of Swiss cheese of our choice
  • 8 ham slices
LeeksFind our bag in yourlocal grocery store

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  • Crepes preparation : mix flour with 250 ml (1 1/2 cup) of milk, sugar, egg, salt and vanilla extract until it's homogenize.
  • Make the béchamel sauce with the Knorr recipe. Add half of sliced leeks package.
  • Cook thin crepes of 10 inches (25 cm) of diameter in a pan. When ready, add the quantity of sliced leeks up to your taste with a slice of Swiss cheese at the center of the crepe and close with two folds to from a pocket. Lay crepes in a plate and cover with béchamel leeks sauce.

Chef's notes