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Mushroom and leek crêpe bake recipe

9 ratings

A great way to enjoy savoury crêpes for dinner, this clever mushroom and leek crêpe bake wraps a cheesy veg-packed filling in fresh homemade crêpes. Scatter with cheese and bake for an enchilada-inspired supper that's perfect for Pancake Day. See method

Serves 4
1 hr to prepare and 1 hr to cook
405 calories / serving
Vegetarian

Ingredients

100g plain flour
pinch of salt
2tbsp fresh snipped chives
1 egg
300ml semi skimmed milk
2tbsp sunflower oil

For the filling

25g butter
25g plain flour
300ml milk
100g red Leicester cheese, grated
1tsp wholegrain mustard
1 tbsp olive oil
400g leeks, trimmed and sliced
300g mushrooms, wiped and sliced

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1695kj
405kcal 20%
Fat
25g 36%
Saturates
11g 55%
Sugars
7g 8%
Salt
0.8g 13%

of the reference intake
Carbohydrate 31.2g Protein 15.5g Fibre 5.5g

Method

To make the crêpes, sift the flour into a mixing bowl and stir in the salt and chives, make a well in the centre and add the egg, gradually add the milk and whisk until you have a smooth creamy batter. Cover and leave to stand for 30 minutes. To make the filling, melt the butter in a small pan and stir in the flour, gradually add the milk and cook stirring until you have a smooth thickened sauce. Stir in two thirds of the grated red Leicester and mustard.
Heat the olive oil in a pan and gently fry the leeks and mushrooms until softened. Pour two thirds of the sauce over and mix well. To cook the crepes, heat a 20cm (8in) non stick frying pan and wipe with a little of the sunflower oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should be able to make 8 crepes. Wipe out the pan with a little extra oil before you cook each crepe.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Spoon a little of the filling down the centre of each crepe and roll up, lift into an ovenproof dish. Drizzle the remaining sauce over the crepes and sprinkle with remaining cheese. Bake for 20 minutes. Serve hot - with a rocket and cherry tomato salad.

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