Stuffed crepes with leeks and mushrooms recipe 4101 06d9c495-8b83-4630-be82-968fb359102f /media/cylabi1w/crepes-roulees-poreaux-champignons-1200-x-1200.jpg Crazy Leeks Crazy Leeks 5/14/2021 9:54:53 a.m. 0 0 45 4 Brunchs et déjeuners Easter Pancakes Leeks

Stuffed crepes with leeks and mushrooms

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30
15
4
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Ingredients

  • 8 fine crepes
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of sliced mushrooms
  • 100 g (2/3 cup) of grated Gruyère cheese

Preparation

Side-by-side mode
  • In a bit of water and covered, cook Les Cultures de chez nous sliced leeks and sliced mushrooms for 5 minutes then drain. Set aside.
  • Melt butter and add flour. While stirring, slowly add milk, salt, pepper and nutmeg. Cool down.
  • Add leeks and mushrooms in the béchamel sauce and soak with 3 oz of wine.
  • Add leeks and mushrooms mixture to each crepes and roll. Lay crepes side by side in a plate. Spread with grated cheese.
  • Cook for 15 minutes in the oven preheated at 375°F (190°C). If desired, finish baking with broil.

Stuffed crepes with leeks and mushrooms

Ingredients

  • 8 fine crepes
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of sliced mushrooms
  • 100 g (2/3 cup) of grated Gruyère cheese

Preparation

Side-by-side mode
  • In a bit of water and covered, cook Les Cultures de chez nous sliced leeks and sliced mushrooms for 5 minutes then drain. Set aside.
  • Melt butter and add flour. While stirring, slowly add milk, salt, pepper and nutmeg. Cool down.
  • Add leeks and mushrooms in the béchamel sauce and soak with 3 oz of wine.
  • Add leeks and mushrooms mixture to each crepes and roll. Lay crepes side by side in a plate. Spread with grated cheese.
  • Cook for 15 minutes in the oven preheated at 375°F (190°C). If desired, finish baking with broil.

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