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16 Fabulous French Recipes (Slideshow)

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9. Crepes with Leeks and Eggs


  • 1/2 Cup milk
  • 3 Eggs
  • 2 Teaspoons olive oil
  • 1/3 Cup flour
  • Coarse salt
  • 1 Tablespoon butter
  • 1 Medium leek, clean and sliced crosswise
  • 1 Clove garlic, minced
  • Freshly-ground pepper
  • 1/2 Cup gruyere

1. In a blender or food processor, blend milk, 1 egg, olive oil, flour and a pinch of salt. Let sit for about 15 minutes.
2. Meanwhile, heat 2 teaspoons of butter in a small saucepan over medium heat. Stir in leeks and let cook until the leeks have wilted, stirring often, about 10 minutes. Stir in garlic and cook for another 2 minutes. Sprinkle salt and pepper to taste. Set aside.
3. Set the oven rack on the highest level. Preheat broiler. Heat up a cast iron skillet (9-12 inches) over medium-high heat. Add remaining butter. Pour about 1/3 cup of the crepe batter and tilt the skillet so it spreads out thinly and evenly. Let it cook for around 3 minutes, until bubbly and dry. Carefully release the edges of the crepe with a small spatula. Carefully flip the crepe over using your fingers.
4. Add half of the leeks and half of the grated cheese over the crepe, but take care to leave space in the middle for the egg. Crack egg into the uncovered spot and sprinkle with a little salt and pepper.
5. Move the skillet to the broiler. Let crepe broil until the yolk is runny and the whites are cooked, about 3-4 minutes. Transfer to a plate, and fold crepe in half. Repeat steps with remaining ingredients.

Recipe Credit: Serious Eats

More French Recipes:
10. Honey Almonad Macarons
11. Sourdough French Bread
12. Classic Ratatouille

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Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Fun, Holidays, Life, Other Holidays, Side Dishes, Soups & Salads, Vegetarian, , , , , , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
3:49AM PDT on Apr 18, 2014

Thank you

3:08AM PST on Feb 28, 2014

Thanks for sharing., will have to try a few.

3:50AM PDT on Sep 9, 2013

Some of these sound so good, but there seems to be something missing on 2 of them:
1. In the Gougères instructions, #2. Add milk, water, butt and salt to a heavy-bottomed medium saucepan. Tu
I figure 'butt' = butter, but, what is the 'Tu' at the end?
2. In the Potato Salad ingredients second from the bottom, after fresh tarragon, it says
1 Tablespoon ....... (there is nothing there). If I make it, what am I leaving out???

I already copied these 2 recipes, but is there anything missing???

9:24AM PDT on Aug 15, 2013

some sound yummy.

7:35AM PDT on Aug 13, 2013

Thank you!

1:54AM PDT on Jul 31, 2013

Thank you :)

11:39PM PDT on Jul 29, 2013

Thanks for sharing these recipes, I saved several to my Recipe file. The Gougeres looked especially tempting.

5:27AM PDT on Jul 23, 2013


5:23AM PDT on Jul 23, 2013

interesting share, thanks for sharing Katie

3:30PM PDT on Jul 22, 2013

Thanks, but the fact still remains....the French eat Equine !

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