Yield: Yields 8 filled crêpes
Servings: 8 a first course and 4 as a main course
The leek compote and the apples play so nicely off the sausage, and the goat cheese brings it all together lusciously! Serve with a bright, simple salad such as diced apples and walnuts in vinaigrette, or a celery-root slaw.
This recipe is excerpted from Crepes: 50 Savory and Sweet Recipes.
Add the remaining 1 tbsp of olive oil to the skillet, and then add the leeks and 1/2 tsp salt. Cover and cook, stirring frequently, until the leeks are very soft, fragrant, and sweet, about 20 minutes. Season with pepper and more salt, if necessary. Add the leeks to the sausage and apples and gently toss them all together.
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Love the heartiness of these crepes and how well all the flavors compliment each other!
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