Leek and thyme crêpe soufflé recipe
Leek and thyme crêpe soufflé is a savory dish with tender crêpes filled with creamy leek and thyme. A refined recipe perfect for brunch or light dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Crepe pan
- Springform pan
- Stand mixer
- Kitchen scale
- Pastry brush
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Parchment paper
- Plastic wrap
Ingredients
- 60 gm butter, coarsely chopped, plus extra, melted, for brushing and to serve
- 2 leeks, thinly sliced
- 1 garlic clove, finely chopped
- 2 tsp thyme, plus extra, to serve
- 20 gm fresh fine white breadcrumbs
- 60 gm finely grated parmesan
- 65 gm plain flour
- 380 ml milk
- 80 gm Gruyère, coarsely grated
- 4 eggs, separated
- ½ cup each finely chopped chives and flat-leaf parsley, plus extra to serve
- Wholemeal crêpes
- 160 ml (1/3 cup) milk
- 100 gm (1/3 cup) wholemeal flour
- 30 gm melted butter, plus extra, for brushing
- 2 eggs
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