Leek and thyme crêpe soufflé recipe | Gourmet Traveller

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