Stuffed crepes with leeks and mushrooms
30
15
4
No
Ingredients
- 8 thin crepes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of mushrooms, sliced
- 150 ml (2/3 cup) of grated Gruyère cheese
For the béchamel sauce:
- 22.5 ml (1 1/2 tablespoons) of butter
- 60 ml (1/4 cup) of flour
- 500 ml (2 cups) of milk
- Salt and pepper, to taste
- 1.25 ml (1/4 teaspoon) of ground nutmeg
Preparation
Side-by-side mode
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In a bit of water, covered, cook Les Cultures de chez nous sliced leeks and sliced mushrooms for 5 minutes, then drain. Set aside.
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Melt butter and add flour. While stirring, slowly add milk, salt, pepper and nutmeg. Cool down.
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Add leeks and mushrooms to the béchamel sauce.
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Add the béchamel sauce, leek, and mushroom mixture to each crepe and roll. Lay the crepes side by side on a plate. Spread with grated cheese.
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Cook for 15 minutes in the oven preheated to 375°F (190°C). If desired, finish baking with broil.
