There’s something deeply satisfying about a savoury crêpe, especially when it’s filled with buttery leeks, golden mushrooms, and a little creamy tang on top. It tastes indulgent, but every ingredient here earns its place for more than just flavour. This dish brings together gut-friendly fibre, prebiotic vegetables, and brain-supporting nutrients in a way that’s easy to digest and genuinely enjoyable. It’s the kind of meal that works for a slow weekend brunch or a weeknight dinner when you want something nourishing, not heavy. And it’s deceptively simple to throw together.
Ingredients:
For the crêpes:
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1 cup plain flour (use wholemeal if you like)
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2 large eggs
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1¼ cups milk (dairy or unsweetened plant milk)
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1 tbsp olive oil or melted butter
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Pinch of salt
For the filling:
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1 tbsp olive oil or butter
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1 large leek, washed well and finely sliced
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250g mushrooms (button, cremini or mixed), thinly sliced
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1 clove garlic, minced
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½ tsp dried thyme or a few sprigs of fresh
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Salt and black pepper, to taste
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Optional: a splash of lemon juice or a little white wine
To serve:
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2–3 tbsp kefir cream, crème fraîche, or soft goat’s cheese
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Fresh parsley or chives (optional)
Method
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In a mixing bowl, whisk together flour, eggs, milk, olive oil, and salt until smooth. Let it rest for 10–15 minutes while you prepare the filling.
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Heat olive oil or butter in a frying pan over medium heat. Add the sliced leeks and cook for 4–5 minutes until softened. Add mushrooms, garlic, thyme, and a pinch of salt. Sauté until golden and tender, about 6–8 minutes. Finish with a splash of lemon juice or wine if using, and cook off any excess liquid. Season to taste and set aside.
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Heat a non-stick or lightly oiled crêpe pan over medium heat. Pour in a small ladle of batter and swirl to coat the base. Cook for about 1–2 minutes per side, flipping when the edges lift easily. Stack the cooked crêpes on a plate and cover with a clean towel
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Spoon the warm mushroom and leek mixture onto one side of each crêpe. Add a dollop of kefir cream, goat’s cheese, or crème fraîche. Fold or roll, top with herbs if using, and serve warm.
The Recipe’s Health Benefits:
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Leeks – Rich in inulin, a prebiotic fibre that feeds beneficial gut bacteria and supports digestion. Also a good source of folate and vitamin K for cellular health.
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Mushrooms – Contain ergothioneine and glutathione, two antioxidants linked to cognitive protection and reduced oxidative stress. Also provide B-vitamins and support immune resilience.
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Eggs (in the crêpes) – A complete protein and source of choline, which supports memory, brain development, and nervous system health.
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Whole flour (if using) – Provides fibre and more stable post-meal blood sugar levels than white flour, contributing to better mood and energy regulation.
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Goat’s cheese or kefir cream – Offers probiotics that may help restore microbial balance in the gut, supporting digestion, mood, and even skin health.
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Olive oil – A Mediterranean staple known for its anti-inflammatory polyphenols and healthy monounsaturated fats.