The last of the leeks had been sat outside by the kitchen door for a few weeks and really needed using if only to make a bit of room. A visit to our well stocked recipe library came up with the suggestion of Leek & Goat’s Cheese Crêpes but enthusiasm wasn’t high. However we were wrong and if you have a few leeks kicking around you must try this – simple and quick to prepare and cook and really rather wonderful.
The recipe was from Meat-free Meals – A Step By Step Guide however I can’t find it on Amazon for you. Good news though, those fine folk at Riverford Organic Farmers have a similar recipe which you can find here:
The main differences between the Riverford recipe and the one we used were:
- Ready-made savoury crêpes rather than the faff of making your own pancakes.
- When cooking the leeks cover them in wet grease proof paper and cook on a low heat – this is important as they retain their colour but are lovely and tender.
- A soft rather than a hard goats cheese.
Apart from that it is all pretty much the same and if you are speedy you can be from start to plate in 20 minutes and an empty plate about 3 minutes later!
Only tips to offer are be quick getting the filling into the crêpes and then in the oven as the moisture from the leeks may break up the crêpes and don’t forget to split the mixture evenly.
Apologies there is no nice photo of them on the plate – they were just too tasty. Seriously if you are looking for a tasty quick mid-week main, this is one to try.