This beautiful vegetarian dish is easy but indulgent. The spelt crepes are stuffed, folded and layered, then baked. Too easy!
Ingredients
- 80g salt-reduced butter
- 4 large leeks, halved, thinly sliced
- 1 large garlic clove, crushed
- 2 large bunches English spinach, trimmed, leaves sliced
- 145g (1 1/2 cups) gruyere, coarsely grated
- 200g fresh goat's cheese, crumbled
- 2 teaspoons fresh thyme leaves and tips
Crepes
- 200g white spelt flour
- Pinch of salt
- 2 eggs
- 250ml (1 cup) reduced-fat milk
- 185ml (3/4 cup) water
- 10g salt-reduced butter, melted, cooled
Method
- Step 1For the crepes, sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the eggs, milk and 1/2 cup of the water in a jug. Gradually whisk the milk mixture into the flour until smooth. Stir in the butter. Set aside to rest for 45 minutes.
- Step 2Meanwhile, melt 50g of the butter in a large heavy-based frying pan over low heat. Add the leek. Season. Cook, covered, stirring occasionally, for 15 minutes or until very soft. Stir in the garlic. Add the spinach. Cook, covered, for a further 3 minutes or until spinach wilts. Increase heat to medium. Cook, uncovered, stirring occasionally, for 4 minutes or until liquid evaporates. Transfer to a bowl. Cool completely.
- Step 3Stir remaining water into the crepe batter (mixture should resemble pouring cream). Brush a 20cm (base measurement) frying pan with butter. Heat over medium-low heat. Add 50ml or slightly less than 1/4 cup of the batter. Tilt the pan to cover base. Cook for 2 minutes or until edge starts to curl. Turn. Cook for 1-2 minutes or until golden. Transfer crepe to a plate. Cover with a clean tea towel. Repeat with remaining batter to make 12 crepes.
- Step 4Preheat oven to 200C/180C fan forced. Grease a large shallow baking dish with butter. Reserve 1/3 cup of the gruyere. Stir goat’s cheese and remaining gruyere into spinach mixture. Season. Place 1 crepe on a clean work surface. Spread half with 1/4 cup leek mixture. Fold in half twice to form a triangle. Repeat with remaining crepes and leek mixture.
- Step 5Arrange crepes in the prepared dish. Sprinkle with reserved gruyere. Microwave the thyme and remaining butter in a heatproof bowl on Medium for 1 minute or until melted. Drizzle crepes with butter mixture. Bake for 18-20 minutes, until golden. Season with pepper.
- Low carb
- Lower gi
- Vegetarian
Nutrition
3071 kj
Energy
46g
Fat Total
28g
Saturated Fat
6g
Fibre
35g
Protein
44g
Carbs (total)
Notes
2 days ahead: Make the crepes and layer on a plate between pieces of baking paper. Cover with plastic wrap. Store in the fridge.
1 day ahead: Make the filling and store in a glass bowl, covered, in the fridge. If you’d also like to stuff the crepes, allow them to come to room temperature for 30 minutes. Fill the crepes and arrange in the prepared dish. Cover with plastic wrap and store in the fridge.
On the night: Preheat the oven. Top the crepes with the gruyere and butter mixture. Bake for 18-20 minutes or until golden.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine