Mascarpone & Leek Stuffed Crepes

I’ve recently discovered the wonderful world of Meetups. Having social events where you just turn up and don’t have to harass people for availability has considerably lowered my anxiety levels. I’m enjoying a French exchange group and also a book club/games night. Tomorrow, we’ll be discussing ‘Woman on the Edge of Time’. Feminist dystopia is so my genre with the added benefit of being a warm pub as opposed to being in the arctic tundra of my house (the boiler has broken down). This delicious recipe was in Gino Di Campo’s cookbook ‘Gino’s Veg Italia’ which is highly recommended. I used tinned artichokes but proper ones or the nice jarred ones would be even better. I was proud of myself for finally being able to make a half decent crepe. The trick being a hot pan and plenty of butter.

Serves 4

Ingredients

  • 115g plain flour
  • 3 large eggs
  • 300ml milk
  • salt & pepper
  • butter
  • 2 tins artichokes
  • 1 leek
  • 50g self raising flour
  • 150g mascarpone
  • 50g parmesan
  • 25g parsley
  • pinch nutmeg

Method

1.) Make the crepes by whisking together the plain flour, milk and 1 off the eggs. Add a pinch of salt.

2.) Melt enough butter to cover a frying pan and pour in 1/8th of the crepe batter.

3.) Fry until browning on the bottom then turn over (or flip if you’re feeling brave).

4.) When browned on both sides, remove to a plate.

5.) Repeat until all the mixture is used. Wash out the pan.

6.) Now, preheat the oven to 180 degrees C

7.) Wash and slice the leek finely.

8.) Melt 1 tbsp butter into the pan and add the slices of leek. Open and drain the tins of artichokes and then wash the artichokes under the tap to remove the grit.

9.) Chop up the artichoke and add to the pan.

10.) While the leek is softening, separate the remaining two eggs into yolks and whites. Finely chop the parsley and grate the parmesan.

11.) Add the mascarpone, a pinch of nutmeg, the parmesan, some salt and pepper, the flour and the egg yolks to a mixing bowl and whisk.

12.) Once the leek is soft, remove everything from the pan and add to the mixing bowl. Give it a stir.

13.) Whisk up the egg whites until there is a light foam and then stir this through into the mixing bowl.

14.) Find an oven proof dish and start loading up with the crepes and filling. Do this by folding a crepe into half then half again to make a pocket. Stuff with the mascarpone mixture.

15.) Bake for 18 minutes to crisp up the pancakes.