Name: Leek Crêpes (Palachinki So Praz)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter, melted, plus extra for greasing; 1 cup (240 ml) water; ½ cup (120 ml) whole milk; 1 garlic clove, minced; 1 cup (125 g) all-purpose flour; 1 teaspoon kosher salt; ½ cup (120 ml) hot water; 2 large leeks (white and light green parts only), diced; ½ teaspoon kosher salt; 2 eggs; 1 cup (240 g) ricotta cheese; 1 cup (150 g) grated feta cheese

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This is such an impressive dish to serve to guests. My aunt Niki would often make it for us when we visited, and it was much anticipated. As a child, it was almost like having a slice of cake, but savory. The combination of sautéed leeks, feta, and ricotta is a delicious contrast to the subtly flavored crêpes.

Ingredients

Crêpes

1 cup (125 g) all-purpose flour
2 eggs

Method

In a blender, combine all of the crêpe ingredients and blend for 10 seconds until smooth. Chill in the refrigerator for 30 minutes.

Meanwhile, make the filling: In a large sauté pan, heat the olive oil over medium heat. Add the leeks and garlic and sauté until softened, 3 to 4 minutes. Remove from the heat and transfer to a mixing bowl. Whisk in the cheeses, hot water, and salt to form