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!
We do love a good savoury pancake, just check out some of these beauts:
Scallion (Spring Onion) Pancakes
Savoury Dutch Baby with Ham and Cheese
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Savoury Crepes premade, ready to roll Recipe
- 1 Leek White part only, sliced into thin rings
- 2 garlic cloves
- 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
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.
This is just one of our Insider recipes. Join us today and start cooking!
More Meatless Mains
That's all the recipes!
No more recipes to load