This beautiful vegetarian dish is easy but indulgent. The spelt crepes are stuffed, folded and layered, then baked. Too easy!
- For the crepes, sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the eggs, milk and 1/2 cup of the water in a jug. Gradually whisk the milk mixture into the flour until smooth. Stir in the butter. Set aside to rest for 45 minutes.
- Meanwhile, melt 50g of the butter in a large heavy-based frying pan over low heat. Add the leek. Season. Cook, covered, stirring occasionally, for 15 minutes or until very soft. Stir in the garlic. Add the spinach. Cook, covered, for a further 3 minutes or until spinach wilts. Increase heat to medium. Cook, uncovered, stirring occasionally, for 4 minutes or until liquid evaporates. Transfer to a bowl. Cool completely.
- Stir remaining water into the crepe batter (mixture should resemble pouring cream). Brush a 20cm (base measurement) frying pan with butter. Heat over medium-low heat. Add 50ml or slightly less than 1/4 cup of the batter. Tilt the pan to cover base. Cook for 2 minutes or until edge starts to curl. Turn. Cook for 1-2 minutes or until golden. Transfer crepe to a plate. Cover with a clean tea towel. Repeat with remaining batter to make 12 crepes.
- Preheat oven to 200C/180C fan forced. Grease a large shallow baking dish with butter. Reserve 1/3 cup of the gruyere. Stir goat’s cheese and remaining gruyere into spinach mixture. Season. Place 1 crepe on a clean work surface. Spread half with 1/4 cup leek mixture. Fold in half twice to form a triangle. Repeat with remaining crepes and leek mixture.
- Arrange crepes in the prepared dish. Sprinkle with reserved gruyere. Microwave the thyme and remaining butter in a heatproof bowl on Medium for 1 minute or until melted. Drizzle crepes with butter mixture. Bake for 18-20 minutes, until golden. Season with pepper.
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Store Spice Organizer
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