Sausage and leek crepes au Gratin

Step by step:

1. In a large bowl, beat the eggs and milk together, then add the beer and a tablespoon of olive oil. Apply a pinch of salt and add the flour stirring constantly to prevent lumps from forming. Leave it to stand for an hour. 2. Meanwhile, prepare the leek bechamel sauce. Chop up the leek and fry it in a frying pan with a little olive oil until it turns golden. Once it is transparent, add a spoonful of flour, toast it a little and add warm milk while stirring with a spoon. Cook for a few minutes so that it thickens. 3. Make the crepes in a non-stick pan. 4. Spread a little bechamel sauce on each crepe; add a bit of cheese, some slices of sausage and a touch of thyme. Fold the crepes in the shape of a handkerchief and sprinkle a little more cheese on top. Bake the crepes for a few minutes in the oven until the cheese is golden brown.

Sandwiches

Sausage and leek crepes au Gratin

Step by step:

Ingredients:

Related recipes

Main Courses

Clams with chorizo in cider

Appetizer & Brunch

Tomato and fuet tartar

Recipes

Innovate in the kitchen

NOEL Alimentaria