Roasted Cauliflower, Parsnip and Leek Crêpes
Inspired by techniques from NYT Cooking.
Hearty savoury crêpes rolled around roasted cauliflower, parsnip and leek, baked under a silky yolk-enriched sauce.
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Method
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Equipment
- large roasting tin
- 2 large bowls
- medium bowl
- 2 small saucepans
- whisk
- 25 cm non-stick frying pan
- 60 ml ladle
- chopping board
- sharp knife
- 23 x 33 cm baking dish
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 690 kcal |
| Protein | 17.7 g |
| Carbohydrate | 61.1 g |
| of which sugars | 13.4 g |
| of which free sugars | 0 g |
| Fat | 43.2 g |
| of which saturates | 18.7 g |
| Fibre | 7.9 g |
| Salt | 4.19 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Crêpes
- 210 g plain flour
- 3 g fine sea salt or table salt about ½ tsp
- 540 ml whole milk
- 4 large eggs
- 45 g unsalted butter, melted and cooled
- 1 tsp neutral oil, for the pan
Filling
- 900 g cauliflower (1 small head), in small florets
- 42 g unsalted butter, melted
- 80 ml olive oil
- ½ tsp black pepper
- 2 tsp mustard powder
- 15 g fine sea salt or table salt about 2½ tsp
- 2 small leeks, white and pale green parts, halved lengthways and washed (about 300 g)
- 340 g parsnips (about 3), quartered lengthways, woody core removed
Sauce
- 3 large egg yolks
- 2 tbsp double cream or whole milk
- 720 ml vegetable stock (check stock label for celery)
- 42 g unsalted butter
- 24 g plain flour about 3 tbsp
For cooking
- 10 g butter, for the dish
- 1
Crepes. Whisk 210 g flour with ½ tsp salt, whisk in 4 eggs and half of 540 ml milk to a smooth paste, then stir in the rest of the milk and 45 g melted butter; rest the batter 30 min, then cook 12 thin crêpes in an oiled 25 cm pan, about 1 min a side, and stack them.
- 2
Roast. Heat a roasting tin in a 220°C oven, toss 900 g cauliflower florets with two-thirds of a mix of 42 g melted butter, 80 ml olive oil, ½ tsp pepper and 2 tsp mustard powder, season with 1½ tsp salt, then roast for 10 min.
- 3
Add. Toss the halved leeks and 340 g parsnips with the remaining butter-oil mix and 1 tsp salt, turn the cauliflower, add the leeks and parsnips to the tin and roast for 20 min, turning halfway.
- 4
Finish. Lower the oven to 160°C and roast until everything is golden and tender, 20-30 min, then chop all the vegetables into 6-12 mm pieces.
- 5
Sauce. Whisk 3 egg yolks with 2 tbsp cream in a bowl, simmer 720 ml vegetable stock in one pan, and in another cook 42 g butter with 3 tbsp flour over medium-low heat for about 3 min without browning.
- 6
Thicken. Off the heat whisk the hot stock gradually into the butter and flour until smooth, return to low heat for 2-3 min until slightly thickened, then whisk into the yolk mixture and return to medium-low heat until steaming, 2-3 min, without boiling.
- 7
Combine. Set aside 240 ml of the sauce and stir the rest into the chopped roasted vegetables.
- 8
Assemble. Butter a baking dish, spoon the filling along each crêpe, roll up and lay seam-down in the dish, then spoon over the reserved sauce.
- 9
Bake. Bake at 180°C until bubbling at the edges and hot through, about 20 min, checking the centre of the filling reaches 74°C.
Storage
Serve this bake hot from the oven; let any leftovers cool, then keep them covered in the fridge and reheat in the oven until piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
