Goats’ Cheese Stuffed Crêpes with Leek Purée

Name: Goats’ Cheese Stuffed Crêpes with Leek Purée
Yield: Serves 5–6
Ingredients: 1 oz/28 g butter; Freshly grated nutmeg; 4 medium leeks, washed, trimmed and sliced; 2 tomatoes, skinned, de-seeded and chopped quite small; Freshly ground black pepper; 1 large egg white; 12 oz/340 g goats’ cheese, weighed before trimming; A little extra butter, or oil, for greasing; A little extra butter, or oil, for greasing; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tbsp chopped parsley; 7 fl oz/200 ml milk and 3 fl oz/84 ml water, mixed; 7 fl oz/200 ml milk and 3 fl oz/84 ml water, mixed; ½ oz/14 g butter, melted; 4 oz/112 g plain flour; 2 large eggs

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These parsley-flavoured crêpes have a filling of goats’ cheese and a purée of leeks is served with them. I think the flavour of goats’ cheese and leeks is a wonderful combination. You can leave the chopped tomatoes out of the goats’ cheese filling if it is winter – tomatoes simply aren’t worth their exorbitant cost when there is no flavour to them at that time of the year.

Ingredients

Main course
Vegetarian
Winter

Ingredients

Method