Bacon, Leek and Gruyere Crepes

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jean kim

ingredients

• For crêpes (if not using the super easy Williams Sonoma mix)
• 1 large egg
• 1 cup milk
• 1 tablespoon unsalted butter, melted and cooled
• 1 teaspoon finely chopped fresh parsley leaves
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• vegetable oil for brushing pan

For the filling

• 1 package bacon
• 2 leeks, cut in half, cleaned and sliced into thin half rounds
• 1 wedge of gruyere, grated
• dollop olive oil + 1 pat of butter

See full recipe

Source: Jean Kim

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