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

Preparation info

  • Difficulty

    Medium

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.

Ingredients

The Filling

  • 600 g leeks
  • 6 cloves of garlic, chopped
  • tblspn butter
  • 50 mls white wine
  • 2 tsps Dijon or strong Irish mustard
  • 50 mls single cream
  • 80 g smoked Gubeen cheese, diced
  • 40 g walnuts, lightly roasted and coarsely chopped
  • salt and pepper

For the Crepes

  • 100 g plain flour
  • 1 egg
  • 250 mls milk
  • salt and pepper

For the Concasse

  • 4-8 leaves of Italian black kale or Irish curly kale
  • 2 cloves garlic, chopped
  • 1 red onion, finely chopped
  • 200 mls olive oil
  • 2 tomatoes, seeded and diced
  • 4 tblspns cooked puy lentils
  • salt and pepper

Method

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.

Preheat an oven to 350°F (Gas Mark 4). To assemble the crepe: thinking of it as four quarters, place some filling in the top two quarters, extending to the edges but leaving a gap in the middle. Fold up the bottom half of the crepe, pressing gently to give a fairly even distribution of the filling. Then fold the crepe again along the gap left between the top quarters, to get a well-filled triangular parcel. Repeat with the other crepes. Brush the tops with a little olive oil or butter and bake in the warm oven until warmed through and beginning to crisp, about 15 minutes.

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.