Food for a winter’s evening: leeks, walnuts, mustard and lightly smoked Gubeen cheese. We sometimes serve this crêpe with mushrooms in a dilled cream sauce and with some flageolet beans. The effect is similar to this version in that the accompanying vegetables double as a sauce for the crêpe.
WASH THE LEEKS, then slice them thinly. Stew the leeks and garlic in a tablespoon of butter for five minutes. Add the wine and mustard, increase the heat and cook for a further five minutes or so, stirring, until the leeks are just tender. Pour in the cream and cook on high for one more minute. Allow this to cool before stirring in the cheese, walnuts and some seasoning.
YOU WILL NEED ONE LARGE CREPE for each person. This recipe will make more, but leaves room for error and the leftover crepes will keep for a few days. Sift the flour, whisk the egg and milk together briefly with a little seasoning, then whisk this liquid into the flour, without overbeating. You will get a slightly better crepe if you leave the batter to stand for half an hour now, but if you’re impatient, carry on, no one will notice. Fry the crepes in your special iron pan which you keep just for crepes (of course you do), allowing them to colour only lightly, as they will have to withstand a period in the oven later.
COOK THE KALE IN BOILING WATER for two or three minutes, then chop it coarsely. Stew the garlic and onion in a tablespoon of the olive oil for a minute, then stir in kale, tomatoes, lentils, seasoning and the rest of the olive oil. Cook this for a further minute, just to heat everything through.
Slide the crepes on to four warmed plates and ladle the concasse over and around them. A few tiny roast potatoes tucked into the concasse will finish this warming winter dish nicely, or else serve a mountain of boiled, roast or mashed spuds communally.
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