Another idea of savoury crêpes (the first one was here) that comes from the Cooks Academy cookbook. It’s easy to make, cheesy and creamy with lots of flavours blending perfectly. Ideal as a light supper or a starter.
Source: Cooks Academy
250g plain flour
Pinch of salt
1 tbsp vegetable oil
2 big leeks, washed and cut into quarters lengthway, then sliced
30g butter + 1 tbsp olive oil
4 tbsp Dijon mustard
100g Crème fraiche
150g Emmenthal cheese or Gruyère
Salt and ground nutmeg to taste
- Make the pancake batter in the Thermomix by putting all the ingredients in the bowl and mixing 20 sec/speed 6. Tip out into a bowl and let it rest for 1 hour.
- Clean and dry the bowl and grate the emmenthal cut into chunks for 3 to 5 sec/speed 6. Set aside.
- To make the filling, put the oil and butter in the TM bowl.
- Heat for 1 min/100C/speed 1.
- Add the washed, drained and chopped leeks and season well with salt and pepper.
- Cook for 20 min/90C/speed 1 Measuring cup tilted to let some of the steam off. Check the leeks are soft and drain off excess juice if needs be.
- Meanwhile, cook the pancakes and stack them on a plate.
- Smear 1 heaped tsp of Dijon mustard on each pancake, followed by some leeks, a spoonful of crème fraiche and finally the grated Gruyère with a sprinkling of ground nutmeg.
- Roll each pancake and bake on a tray in a preheated grill for a few minutes to melt the cheese.
- Serve at once cut in the middle in diagonal with some salad on the side.