Broccoli, Leek &

Blue Vein Cheese Crepes

Makes 8 filled crepes 

Serves 4 - 6

Ingredients  

​Crepes  

• 1 cup buckwheat flour 

• ½ cup wholemeal flour 

• ½ teaspoon flaky salt 

• 1 large egg, beaten 

• 2 cups water 

• 40 grams butter

• extra butter for frying 

Filling  

• 1 broccoli head / 200 grams, cut into spears, tender stem included 

• 50 grams butter

• 1 leek / 300 grams, thinly sliced into rounds 

• 3 cloves garlic, finely chopped 

• 2 generous dessert spoons white flour 

• 3 cups milk 

• 2 teaspoons wholegrain mustard 

• ½ cup grated tasty cheese 

• Flaky salt and cracked black pepper to taste 

• 100 grams blue vein cheese 

• ½ cup grated parmesan cheese 

​

Method  

1. ​Make the crepes. Mix the flours and salt together in a bowl. Add the beaten egg and water and whisk together until a smooth runny batter is formed. Don’t add the butter yet – you will add this just before frying. Cover with a plate and pl in the fridge for at least 2 hours, or overnight. **If you are short on time you don’t need to let the batter rest, but by allowing the gluten to hydrate and relax your crepes will cook better and have a much lighter consistency. 

2. When you are ready to cook the crepes, melt the butter in a non-stick or cast-iron frying pan. Add the melted butter to the crepe mixture and whisk it in well. Return the pan to the heat and heat until medium - hot.  Ladle some crepe mix into the pan, swirling until the bottom of the pan is coated with a thin layer of batter. Cook the first side of the crepe and flip it once it is golden and brown on the bottom. Fry the second side for another minute, then place the crepe on a plate and cover with a tea towel.  

3. Continue cooking the crepes one by one, adding a bit of butter to the pan if needed, stacking them up on top of one another on the plate. Cover and place aside to rest while you prepare the filling. 

4. Preheat oven to 180 degrees centigrade and grease a large casserole dish generously with butter.

5. Steam the broccoli until it is just tender and set aside. 

6. Melt the butter in a wide pan and gently sauté the leek for a few minutes, seasoning with a good pinch of salt and cracked black pepper. Add the garlic and continue cooking until the leek is tender. Sprinkle in the flour and cook for 2 – 3 minutes, stirring. 

7. Assemble the crepes. Take the first crepe and place a spoonful of the leek filling lengthways along one edge. Top with 1/8 of the broccoli, and 1/8 of the blue cheese. Roll up and place with the flap down into the casserole dish. Repeat until all the crepes are filled, keeping in mind that you don’t want to use all the leek sauce up as you need enough left over to top the crepes with. 

8. Pour the remaining sauce onto the crepes and top with the grated parmesan. At this point if you still have some blue cheese left over you could top the crepes with this too. Cover with tinfoil and bake for 25 - 30 minutes, then remove the tinfoil and bake for a further 10 minutes to brown the top. 

9. Remove from the oven and serve immediately with a freshly dressed seasonal garden salad.