Savory Leek Crêpes

Photo from  the site Good To Know (no photographer credited)

Sally tells me that this week's farm share from Glade Road Growing will include leeks, so I thought I would come up with a recipe for crêpes.  On weeks when you don't have leeks this  recipe would be good with either spinach or broccoli.


Serves  6

Crêpe Batter:

1 cup white whole wheat, sprouted whole wheat or unbleached white flour
2 eggs, beaten
1 cup milk
1/4 teaspoon salt
2 tablespoons butter, melted

1 ir 2 leeks, washed, root end removed, drained and chopped
1 1/4 cups milk
1Tablespoon + 2 teaspoons butter
3 Tablespoons flour
2 Teaspoons wholegrain mustard
2/3 cup shredded Gruyère or extra sharp Cheddar cheese
Sea salt and ground nutmeg to taste

If you want a heartier recipe.  You can also add 1 cup cooked chicken, chopped or one cup of cooked white or black beans, slightly mashed, to the filling.


1.  To make the crêpe batter, combine all the batter ingredients in a blender  and pulse for 10 seconds. Place the batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.  (If you want to make the batter ahead of time, you can store it for up to 48 hours in the refrigerator.)  If you don't have a blender, you can whisk together the eggs, milk and butter in a small bowl.  In a large bowl, make a well in the flour and sprinkle on the salt.  Fill the well with the liquid mixture and then whisk together until fairly smooth and refrigerate.

2.   To cook the crêpes, heat a lightly oiled cast iron skillet on medium  until a bead of water evaporates.  Spoon 1/4 cup of batter into the middle of the pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay he crêpes out flat so they can cool. Continue until all batter is gone.  This will make about 18 crêpes.  (After they have cooled you can stack the crêpes and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. If you are using frozen crepes, you will need to thaw them on a rack before gently peeling them apart.

3.   To make the filling, first melt the butter in the bottom of a saucepan and saute the leeks for 2 minutes, cover and cook for a further 3-4 minutes or until tender. Transfer to a plate.

4.  Mix flour with a bit of milk to make a paste.  Add remaining milk to the saucepan and bring to a rolling simmer.   Gradually stir in butter and the flour paste until it thickens. Turn down to warm and stir in the cheese to melt.  Stir in  mustard, cooked leeks, salt and nutmeg, and, if desired, chicken or beans.

5.  Divide the filling among the cooked crepes,, putting a bit in the center and then folding in half and then half again, as shown in  photograph.

6.  Serve warm.  This would be good with a salad, made from this week's baby escarole, with chopped tomatoes and sweet peppers.