Leek, spinach and gruyère crêpes

Name: Leek, spinach and gruyère crêpes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 3
Ingredients: 125 g wholegrain spelt flour; 1 British Blacktail Large Free Range Eggs; 300 ml whole milk; 30 g unsalted butter, melted; 2 large leeks, trimmed, thinly sliced and rinsed; 1 clove/s garlic clove, finely chopped; 50 ml dry white wine; 2 tbsp creme fraiche; ¼ tsp freshly grated nutmeg; 200 g spinach leaves; 60 g gruyère cheese, finely grated

The vegetable mix is also great as a topping on toast or baked potatoes, or served with fish or chicken. It freezes well, too!

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Serves3
CourseMain meal
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

125g wholegrain spelt flour
1 British Blacktail Large Free Range Eggs
300ml whole milk
30g unsalted butter, melted
2 large leeks, trimmed, thinly sliced and rinsed
1 clove/s garlic clove, finely chopped
50ml dry white wine
2 tbsp creme fraiche
¼ tsp freshly grated nutmeg
200g spinach leaves
60g gruyère cheese, finely grated

Put the flour in a mixing bowl with a pinch of salt and make a well in the centre. Crack the egg into the well and whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tbsp of the melted butter.
Preheat the oven to 120°C, gas mark 2. Place a medium, non-stick frying pan over a medium heat. Roll a sheet of kitchen paper into a cylinder. Dip the end in the butter and use to grease the pan. Add a ladle of batter to the pan and swirl around to cover the base evenly. Cook for 1-2 minutes, until slightly browned underneath and set on top. Flip and cook for about 1 minute. Slide onto a plate; cover with a square of baking parchment. Cover loosely with foil; keep warm in the oven. Repeat with the remaining batter to make 6 crêpes, layering them up with paper under the foil.
For the filling, add the remaining butter to a large saucepan with the leeks. Cook gently, stirring, for 5 minutes then add the garlic and wine, cover and cook on the lowest heat for 10 minutes. Uncover, stir in the crème fraîche and nutmeg; simmer for a few minutes. Gradually wilt in the spinach then add the gruyère and remove from the heat; season. Spoon some of the filling just off-centre of each crèpe and fold over twice to make a triangle. Serve warm.

Typical values per serving when made using specific products in recipe