Leek and Mushroom Baked Pancakes
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!
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- 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 egg
- 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
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.
Preheat the oven to 180°C and butter a lasagne dish or similar.
Place garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
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.
Place all remaining ingredients (Do I need to mention except the crepes?) into the Thermomix bowl and cook 8 min/80°C/speed 3.
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.
Bake 10-15 minutes until everything is fragrant and golden. Serve immediately with a salad or steamed veggies on the side.
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