Ingredients
serves 4
- 1 oven dish, 26 cm in length
- butter for the dish
batter:
- 120 g of flour
- 3 pinches of salt
- 300 mL of milk
- about 50 mL of water
- 3 eggs
- cooking butter or cooking cream
filling:
- 2 medium sized stalks of leek, cut into 1 cm thick rings
- butter for sautéing
- 100 g of fresh cream
- 200 g of Anjoie or Vaudois sausage, skinned and diced
- salt and pepper
- 150 mL of single cream
- 100 g of grated Gruyère
- black pepper from a mill
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 For the batter: mix all the ingredients into a smooth, runny batter. Cover and allow to stand for 30 mins.
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2 Fry 10 crespelle of about 20 cm Ø in cooking butter or cooking cream. Put to one side.
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3 Sauté the leek in butter for the filling. Remove the pan from the heat and mix in the fresh cream and sausage. Season.
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4 Spread the filling on the crespelle and roll them up. Lay them in the buttered dish. Pour cream over them and sprinkle with cheese.
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5 Bake for approx. 20 mins. to a light brown in the middle of the oven, preheated to 200°C.
Bon
Appétit
Appétit
