Leek and Mushroom Baked Pancakes

Name: Thermomix recipe: Leek and Mushroom Baked Pancakes
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 Batch Savoury Crepes premade, ready to roll; 1 leek White part only, sliced into thin rings; 2 cloves garlic; 250 Grams Swiss brown mushroom(s) sliced; 40 Grams Extra Virgin Olive Oil (EVOO); 50 Grams butter; 25 Grams cornflour or cornstarch; 2 eggs; 1 egg yolks; 1 Pinch pink salt flakes; 50 Grams cream; 200 Grams whole milk; 1 Pinch fresh nutmeg finely grated; 150 Grams mixed cheeses of choice, milled or grated

Serves 4-6 Prep Time 15 minutes Cook Time 15 minutes Rated:

A fantastic vegetarian savoury stuffed crepe. Better than lasagne! More delicious than breakfast. Make them for Meatless Monday. YUM.

I love a good vegetarian dinner. It feels like I am doing something good for myself, the planet and most importantly, the household budget. This came about literally because we had some leftover crepes in the fridge from a shoot and voila. DONE. I love mushrooms, they are very umami and lend a 'meaty' taste and texture to all things vegetarian. So get onto this one kids. You can pre-make everything and just assemble and bake one night when you are super busy! Cook Once, Eat Twice strikes again!

Or how about this for a great Shrove Tuesday dinner option?

We do love a good savoury pancake, just check out some of these beauts:

Kimchi Pancake

Scallion (Spring Onion) Pancakes

Pork Filled Savoury Pancakes

Savoury Crepes

Vietnamese Crepes

Savoury Dutch Baby with Ham and Cheese

Potato Latkes

Chicken Caesar Salad Crepes

Need

1 Batch Savoury Crepes premade, ready to roll Recipe
1 leek White part only, sliced into thin rings
2 cloves garlic
250 Grams Swiss brown mushroom(s) sliced
40 Grams Extra Virgin Olive Oil (EVOO) BUY
50 Grams butter BUY
25 Grams cornflour or cornstarch
2 eggs
1 egg yolks
1 Pinch pink salt flakes BUY
50 Grams cream
200 Grams whole milk
1 Pinch fresh nutmeg finely grated
150 Grams mixed cheeses of choice, milled or grated

Do

1: Premake the crepes and set aside. You can make them up to 3 days in advance and just keep them in the fridge well covered.
2: Preheat the oven to 180°C and butter a lasagne dish or similar.
3: Place garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
4: Add sliced leek and mushrooms and saute 5 min/Varoma/Reverse/speed 1/MC OFF. Remove about 3/4 of the mixture and set aside.
5: Place all remaining ingredients (Do I need to mention except the crepes?) into the Thermomix bowl and cook 8 min/80°C/speed 3.
6: Stir through the mushroom and leek mixture by hand. Cool slightly before making parcels with the crepes and placing folded side down in the prepared baking dish. Top with any remaining sauce and the cover with the cheese.
7: Bake 10-15 minutes until everything is fragrant and golden. Serve immediately with a salad or steamed veggies on the side.

Served with

Traditional Bechamel Sauce

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!