Save to your scrapbook
Leek, spinach and gruyère crêpes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 3 (makes 6-8 crepes)
125g wholegrain spelt flour
1 large egg
300ml whole milk
30g unsalted butter, melted
2 large leeks, trimmed, thinly sliced and rinsed
1 garlic clove, finely chopped
50ml dry white wine
2 tbsp crème fraîche
¼ tsp freshly grated nutmeg
200g spinach leaves
60g gruyère cheese, finely grated
1. 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.
2. 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.
3. 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.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Mon Jan 01 11:44:38 GMT 2018.