Stuffed crepes with leeks and mushrooms
30
15
4
No
Ingredients
- 8 fine crepes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of sliced mushrooms
- 100 g (2/3 cup) of grated Gruyère cheese
Preparation
Side-by-side mode
- In a bit of water and covered, cook Les Cultures de chez nous sliced leeks and sliced mushrooms for 5 minutes then drain. Set aside.
- Melt butter and add flour. While stirring, slowly add milk, salt, pepper and nutmeg. Cool down.
- Add leeks and mushrooms in the béchamel sauce and soak with 3 oz of wine.
- Add leeks and mushrooms mixture to each crepes and roll. Lay crepes side by side in a plate. Spread with grated cheese.
- Cook for 15 minutes in the oven preheated at 375°F (190°C). If desired, finish baking with broil.
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