Crespelle with leek and sausage

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serves 4

  • 1 oven dish, 26 cm in length
  • butter for the dish


  • 120 g of flour
  • 3 pinches of salt
  • 300 mL of milk
  • about 50 mL of water
  • 3 eggs
  • cooking butter or cooking cream


  • 2 medium sized stalks of leek, cut into 1 cm thick rings
  • butter for sautéing
  • 100 g of fresh cream
  • 200 g of Anjoie or Vaudois sausage, skinned and diced
  • salt and pepper
  • 150 mL of single cream
  • 100 g of grated Gruyère
  • black pepper from a mill

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  1. 1 For the batter: mix all the ingredients into a smooth, runny batter. Cover and allow to stand for 30 mins.
  2. 2 Fry 10 crespelle of about 20 cm Ø in cooking butter or cooking cream. Put to one side.
  3. 3 Sauté the leek in butter for the filling. Remove the pan from the heat and mix in the fresh cream and sausage. Season.
  4. 4 Spread the filling on the crespelle and roll them up. Lay them in the buttered dish. Pour cream over them and sprinkle with cheese.
  5. 5 Bake for approx. 20 mins. to a light brown in the middle of the oven, preheated to 200°C.

Cheese in this recipe