Meatless Monday – Corn Crepes with Leeks and Potatoes

Dec 2011

I think this Meatless Monday meal qualifies for my Tangerine Tango color inspiration {or a variation there of}. It sounds time consuming, but really comes together quite quickly once the crepes are done.

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Corn Crepes {makes approx. 8 crepes}

  • 2oz flour
  • 2 oz corn flour
  • 2 eggs
  • 1 c milk
  • 3 T butter
  • salt

Prepare batter by mixing the two flours with eggs and salt.  Gradually stir in the milk and the melted butter.  Let stand for half an hour.  Heat a non-stick pan and grease the inside with an oiled paper towel or Pam.  Pour some of the batter and  rotate to coat bottom of the pan.  Cook until the crepe sets, then turn it and cook for one more minute.  Place crepe on a dish and proceed with the remaining batter.  Fill crepes with the following filling

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  • 8 medium yellow potatoes
  • 1 leek
  • 2 cloves garlic
  • 2 bay leaves
  • 3/4 c grated Parmesan cheese
  • 1 T butter
  • olive oil
  • salt and pepper

Pre heat oven to 350.  Rinse potatoes and boil them in plenty of salted water until tender.  Remove skin and cut them into medium sized pieces.  Set aside.  In a pan, sauté thinly sliced leek, whole garlic cloves and bay leaves with some olive oil.  When leek is tender, add potatoes and salt and pepper to taste.  Remove bay leaves and garlic cloves and turn off heat.  Add 1/2 c of Parmesan cheese and mix. Divide mixture evenly into crepes and roll them up.  Place in a lightly greased baking dish, sprinkle with remaining cheeses and butter and bake in a pre-heated oven for 20 minutes, until golden.


  • 2 tomatoes
  • 1 garlic clove
  • 3 leaves fresh basil
  • 1/2 c vegetable stock
  • olive oil
  • salt and pepper

Blanch and peel tomatoes, put into blender and mix.  Gently sauté whole garlic with olive oil.  Add tomatoe pulp, salt and pepper and cook for 3 minutes.  Add the vegetable stock and cook for additional 2 minutes.  Remove garlic clove.  Place sauce on serving dish, place crepes on top and serve immediately.