Baked leek, walnut and Gubeen crêpe with a puy lentil, tomato and kale concasse

Preparation info

    • Difficulty


Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

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.


The Filling

  • 600 g leeks
  • 6 cloves of garlic, chopped
  • tblspn


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.