Name: Leek and thyme crêpe soufflé
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 - 8
Ingredients: 60 gm butter, coarsely chopped, plus extra, melted, for brushing and to serve; 2 leeks, thinly sliced; 1 garlic clove, finely chopped; 2 tsp thyme, plus extra, to serve; 20 gm fresh fine white breadcrumbs; 60 gm finely grated parmesan; 65 gm plain flour; 380 ml milk; 80 gm Gruyère, coarsely grated; 4 eggs, separated; ½ cup each finely chopped chives and flat-leaf parsley, plus extra to serve; Wholemeal crêpes; 160 ml (1/3 cup) milk; 100 gm (1/3 cup) wholemeal flour; 30 gm melted butter, plus extra, for brushing; 2 eggs

Leek and thyme crêpe soufflé

Australian Gourmet Traveller recipe for leek and thyme crêpe soufflé.

Serves 6 - 8

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

60 gm butter, coarsely chopped, plus extra, melted, for brushing and to serve

2 leeks, thinly sliced

1 garlic clove, finely chopped

2 tsp thyme, plus extra, to serve

20 gm fresh fine white breadcrumbs

60 gm finely grated parmesan

65 gm plain flour

380 ml milk

80 gm Gruyère, coarsely grated

4 eggs, separated

½ cup each finely chopped chives and flat-leaf parsley, plus extra to serve

Wholemeal crêpes

160 ml (1/3 cup) milk

100 gm (1/3 cup) wholemeal flour

30 gm melted butter, plus extra, for brushing

2 eggs

Method

Main

1.For wholemeal crêpes, process ingredients and 1 tsp salt in a food processor to combine, then set aside for 1 hour to rest. Heat a 21cm-diameter crêpe pan over medium-high heat, brush lightly with butter, add 80ml crêpe batter and swirl pan quickly to coat evenly. Cook until bubbles appear on the surface (1 minute), turn and cook until base is golden (30 seconds), then set aside on a plate. Repeat with remaining batter until you have 5 crêpes. Store interleaved with baking paper and wrapped in plastic wrap until required. Crêpes will keep refrigerated for 3 days.

2.Melt 20gm butter in a saucepan over medium-high heat, add leek and garlic, sauté until tender (4-5 minutes), add thyme, stir then set aside.

3.Preheat oven to 200C. Line the base of a buttered 20cm springform cake tin with a round of buttered baking paper, butter-side up. Cut a piece of baking paper long enough to line the sides of the cake tin with a 5cm collar extending above the sides. Butter the collar and line sides of cake tin, with the butter side facing out. Combine breadcrumbs and 20gm parmesan in a bowl, season to taste and tip into cake tin. Shake tin to coat base and sides evenly with parmesan mixture and tip out any excess.

4.Heat remaining butter in a saucepan over medium-high heat until foaming, add flour and stir until smooth and combined. Gradually add milk, whisking continuously until thick, smooth and glossy (6-8 minutes). Season to taste and remove from heat. Add Gruyère and remaining parmesan, beat to combine, then add egg yolks one at a time, beating well between each addition. Add herbs and leeks, then set aside.

5.Whisk eggwhites and a pinch of salt in an electric mixer until firm peaks form. Fold a third of the eggwhite into the cheese mixture, then repeat with remaining eggwhite.

6.Place a crêpe in the base of the prepared cake tin, spread a quarter of the soufflé mixture over, top with another crêpe and repeat until all crêpes and soufflé mix are used, finishing with a crêpe. Brush a little melted butter over top crêpe and bake until golden and puffed (30-35 minutes). Serve immediately, drizzled with a little extra butter and scattered with extra herbs.

Styling by Emma Knowles

Profile Claire Delmar