Olive Oil Crepes with Leeks and Eggs
- 1/2 cup milk
- 3 eggs
- 2 teaspoons olive oil
- Salt
- 1/3 cup all-purpose flour
- 1 tablespoon butter
- 1 medium leek, washed well and sliced into thin half moons
- 1 clove garlic, minced
- Freshly ground pepper
- 2 ounces gruyere, emmenthal, or fontina, shredded (about 1/2 cup)
- This recipe is vegetarian
- Produce
- Garlic (1 clove)
- Leek, medium (1)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Olive oil (2 teaspoons)
- Pepper, Freshly ground (1)
- Salt (1)
- Dairy
- Butter (1 tablespoon)
- Gruyere (2 ounces)
- Milk (1/2 cup)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 11, 2011 (2 years ago).
17 people saved this recipe.
