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Cheesy spelt crepes stuffed with buttered leek
Cheesy spelt crepes stuffed with buttered leek
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Prep Time:
90 minutes
Cook Time:
95 minutes
Total Time:
185 minutes
Delicious vegetarian spelt crepes filled, folded, layered, and baked to perfection. Simply indulgent!
Ingredients:
  • 80g salt-reduced butter
  • 4 large leeks, halved, thinly sliced
  • 1 large garlic clove, crushed
  • 2 large bunches English spinach, trimmed, leaves sliced
  • 145g (1 1/2 cups) gruyere, coarsely grated
  • 200g fresh goat's cheese, crumbled
  • 2 tsp fresh thyme leaves and tips
  • 200g white spelt flour
  • Pinch of salt
  • 250ml (1 cup) reduced-fat milk
  • 185ml (3/4 cup) water
  • 10g salt-reduced butter, melted, cooled
Instructions:
  • In a large bowl, sift the flour and salt together. Create a well in the center. Whisk eggs, milk, and 1/2 cup of water in a separate jug. Slowly whisk the milk mixture into the flour until smooth. Mix in the butter and let it rest for 45 minutes.
  • Melt 50g of butter in a large heavy-based frying pan over low heat until it's all melted. Add the leek, season, and cook covered for 15 minutes until very soft. Stir in the garlic and add the spinach. Cover and cook for 3 minutes until the spinach wilts. Increase heat to medium and cook uncovered for 4 minutes until the liquid evaporates. Transfer the mixture to a bowl and let it cool completely.
  • Mix the rest of the water into the crepe batter until it resembles pouring cream. Brush a 20cm frying pan with butter and heat over medium-low heat. Pour in 50ml (slightly less than 1/4 cup) of the batter, swirling the pan to cover the base. Cook for 2 minutes until edges curl, then flip and cook for another 1-2 minutes until golden. Transfer crepe to a plate and cover with a clean tea towel. Repeat with the rest of the batter to make 12 crepes.
  • Preheat your oven to 200C/180C fan forced and butter a large shallow baking dish. Set aside 1/3 cup of gruyere. Mix goat's cheese and the rest of the gruyere into the spinach mixture, season it. Place a crepe on a clean work surface and spread half with 1/4 cup leek mixture. Fold the crepe in half twice to create a triangle shape. Repeat with the rest of the crepes and leek mixture.
  • Spread out the crepes in the dish, then generously sprinkle with the reserved gruyere cheese. In a microwave-safe bowl, combine the thyme and remaining butter, then microwave on Medium for 1 minute or until melted. Drizzle the melted butter mixture over the crepes. Bake for 18-20 minutes until they turn a beautiful golden color. Season with pepper to taste.

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