Saveur

SERVES 6

This is Françoise Massot's Cerdanyan version of Brittany's celebrated savory pancakes.

FOR THE CRÊPES:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
Pinch salt
1/2 cup milk
4 eggs

FOR THE FILLING:
3 tbsp. butter
6 leeks, white part only, trimmed and sliced into 1/4'' rounds
2 pinches freshly grated nutmeg
Salt
2 cups crème fraîche
2 cups grated gruyère

1. For the crêpes: Combine all-purpose flour, whole wheat flour, buckwheat flour, and salt in a mixing bowl. Gradually add milk, then 1/2 cup water, whisking constantly until batter is smooth. Add eggs, one at a time, whisking vigorously after each addition. Cover, and set aside for 1-2 hours, or refrigerate overnight.

2. For the filling: Melt butter in a large skillet over low heat. Add leeks, nutmeg, and 1 tbsp. water. Season to taste with salt, cover, and allow leeks to sweat but not brown until very soft, about 1 hour. Stir in crème fraîche, and simmer for 5 minutes. Remove from heat, adjust seasonings, and set aside.

3. Preheat oven to 250°. Thin batter with 2-4 tbsp. water. Heat a small crêpe pan or 8'' nonstick skillet over medium-high heat until very hot; then pour  1/4 cup batter into the center, and tilt pan to spread batter. Cook crêpe until lightly browned, about 30 seconds; then flip with a spatula, and cook about 1 minute more. Transfer to a plate, and repeat process to make 12 crêpes in all.

4. Spread about 3 tbsp. filling on half of each crêpe, sprinkle filling with about 1 tbsp. gruyère, then roll up, jelly-roll style. Arrange filled crêpes, seam side down, in a single layer in a large baking dish. Bake until heated through, about 15 minutes.

This article was first published in Saveur in Issue #45