Suzanne’s Recipe 34 – 2014 Crêpes fourrées aux Poireaux
It is such a long time since I made crêpes (pancakes) and I suddenly had this urge to eat them. In France they originated in La Bretagne (Brittany) in the Middle Ages when buckwheat (Sarrasin) was introduced and planted on the wild moorlands. Only last century did white flour start being used to make pancakes. Crepes are still a traditional dish of Brittany and are usually served with a bowl of cider. I had forgotten how easy and versatile they are to make (even the tossing). The batter must be very thin and should stand for at least a couple of hours. I make mine the day before I cook. As my lemon tree is still happily producing beautiful lemons I made an interesting savoury recipe which involves leeks, fresh lemons and cream. This is an ideal dish to serve vegetarians. The wine I chose to pair with it was the Bordeaux Blanc 2012, a white wine from Domaine Cheval Noir. The blend is 80% Sauvignon Blanc, 10% Semillon and 10% Muscadel which goes well with the different flavours in the crepe.
- 115g Flour
- 115g Butter
- 225ml Milk
- 2 Eggs
- Salt and pepper
- 500 – 600g (4 to 6) Leeks (white part)
- 30g Butter
- 1 tablespooon Dijon mustard from the French Market shop
- 2 tablespoons cream
- 2 tablespoons fresh lemon juice
- Salt and Pepper
A Bottle (or two) of the Cheval Noir Bordeaux Blanc 2012 available at the French Market shop
- Use a kitchen blender for best results.
- Sieve the flour and pour into the blender.
- Add the milk and blend until there are no lumps.
- Add the eggs, salt and pepper to taste and blend
- Melt butter very gently in the microwave. Allow to cool slightly but not thicken, add to the batter and blend immediately
- Put into a covered container and leave to stand for at least 2 hours. I keep mine in the fridge overnight.
- Mix again with a whip before using.
- Grate the rind finely off the lemon and place to one side
- Cut the lemon in half and squeeze out the juice.
- Remove the green outer leaves and tops from the leeks. Slice them down the middle and wash them carefully to remove any grit. Chop the leeks into small slices
- Melt the butter in a heavy based pan, add the leeks and cover. Cook gently for 25 minutes stirring from time to time until soft
- Add the lemon juice to leek mixture and stir in.
- Add the mustard and cream and stir into the leeks.
- Add salt and pepper to taste. Cover the pan and cook very gently for 10 minutes, stirring occasionally.
While the leeks are cooking you can cook the pancakes:
- Heat up a heavy based frying pan without any oil or fat as there is butter in the batter mixture.
- Pour in sufficient batter (about 1/3rd of a cup) to thinly cover the base of the pan, quickly swirl pan around so that base is evenly covered. Cook for a couple of minutes on one side until lightly golden, shake the pan to make sure pancake is loose, and flip over with a wide spatula, cook the other side until golden.
- Slide the cooked pancake onto a flat plate. Cover with another plate to keep pancakes moist unitl needed. Continue cooking untill all the mixture is used up.
- Once all the pancakes are cooked spoon some leek filling into each pancake and roll up and keep warm.
- Sprinkle grated lemon rind over the top of the pancakes and serve hot.
This dish can be accompanied by a fresh garden salad with ah olive oil and lemon juice dressing.
I recommend pairing the pancakes with a Cheval Noir Bordeaux Blanc 2012
French Market Recipe 34 – Crepes fourres aux Poireaux Click for the pdf copy