Corn and Leek Savoury Crepes Recipe

How to make Corn and Leek Savoury Crepes

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Very lightly grease a baking dish.
  2. Wash and thinly slice the leek.
  3. Place the flour, vegetable oil, milk, eggs and paprika in a food processor and blitz to a smooth batter. Add the kale and the leeks and process again until the vegetables are chopped into the batter.
  4. Pour the batter into a bowl and add the drained corn kernels. Season with some salt and pepper and mix well.
  5. Heat some oil in a large frying pan. Make 4 crepes, one at a time, from the batter. Put to one side while you make the stuffing.
  6. Wipe the mushrooms and cut into quarters. Sauté them in a large frying pan in the olive oil for a couple of minutes. Add the cream cheese and parmesan. Heat through until the sauce is melted, then season with salt and pepper.
  7. Put the crepes on a board. Divide the mixture between them, fold them over, transfer to a baking dish and bake in the oven for 15 minutes.
  8. Serve alongside a crisp salad.

Optional: You can swap out kale leaves for baby spinach, if preferred.