Ingredients

The following ingredients have 4 Servings
  • 15g dried porcini mushrooms
  • 1 cup (150g) plain flour
  • 3 eggs
  • 300ml milk
  • 1 cup (250ml) olive oil
  • 3 leeks, sliced into 1cm rounds
  • 2 garlic cloves, thinly sliced
  • 1/2 bunch thyme, leaves roughly chopped
  • 1kg mixed mushrooms (such as chestnut and Swiss brown), roughly chopped
  • 1 cup (240g) ricotta
  • 100g creme fraiche
  • 1/4 cup (35g) hazelnuts, crushed
  • 1 1/2 cups (105g) ciabatta breadcrumbs
  • 100g Gorgonzola, crumbled

Instruction

  • Soak porcini in just enough boiling water to cover for 30 minutes. Drain reserving 1/4 cup (60ml) liquid, and roughly chop.
  • Meanwhile, whiz flour, egg, milk and 1/2 tsp salt in a food processor until smooth. Heat 1 tsp oil in a non-stick frypan over medium heat. Pour 1/3 cup (80ml) batter into the pan and swirl to cover base. Cook for 1-2 minutes each side until golden and cooked through. Transfer to a plate. Repeat with remaining batter to make 9 crepes, layering each between baking paper to prevent them from sticking.
  • Return frypan to medium heat with 2 1/2 tbs oil. Add leeks and cook, stirring occasionally, for 15-20 minutes until soft. Season. Transfer to a bowl to cool.
  • Heat 1/4 cup (60ml) oil in a large frypan over medium heat. Cook the garlic and two-thirds thyme for 1 minute or until fragrant. Increase heat to medium-high and add mushrooms and porcini, and cook for 10-15 minutes until light golden and liquid has evaporated. Season and add porcini soaking liquid. Set aside to cool.
  • Preheat the oven to 180°C and grease a 32cm x 25cm ovenproof dish. Add ricotta to the mushroom mixture and stir well to combine. Divide the mushroom mixture evenly among the crepes, then fold each crepe into quarters. Place folded crepes into dish, overlapping slightly.
  • Stir the creme fraiche into the leeks and spoon the mixture over the crepes. In a bowl, combine the crushed hazelnuts breadcrumbs, Gorgonzola and remaining thyme. Scatter over crepes, drizzle with remaining 2 1/2 tbs oil and cover with foil. Bake for 30 minutes, then remove foil and bake for a further 15-20 minutes until golden.