Okay!! Lemme tell ya…my daughter’s 16th birthday was on the 18th and her most thoughtful girlfriend, Taylor, gave her the BEST vegetarian cookbook, and we can’t wait to try all of the recipes! We’ll make adjustments to fit our tastes…hope you like them.
Here is the first one we made, and it’s going straight to our ‘FAVORITES’ recipe box. Thanks Taylor!
We call them LEEKY CREPES.
So you know we have a crepe maker, right?….see here. So either make your own or thaw 8 store bought crepes. Actually, this filling would be a nice side dish and doesn’t have to be served in a crepe.
- 8 crepes
- 2 Tbs unsalted butter
- little evoo
- 2 leeks, thinly sliced up to the bitter yellow centers
- 2 tsp nutmeg
- 2 cups cooked rice for added volume. Just choose your favorite. We use brown rice.
- 1 Tbs finely snipped chives
- 4 oz goat or feta cheese
- salt n peppa
Heat the oven to 400. Get the rice started. Heat the butter and evoo, add leeks and stir to coat in butter, add nutmeg, salt, and pepper. Cover it all with a damp paper towel and then the lid of the pot, cook on low for 7 minutes. Add the chives.
Cook the rice separately.
Build the crepes each with 1/8 rice, then 1/8 leeks,(or just mix it all up) and a sprinkle of cheese, fold or roll up and place on a baking sheet. Bake them in the oven for about 10 minutes to soften the cheese and heat the crepe.