Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes

Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes
Photo by James Baigrie

Ingredients

  • ½ tsp. fennel seeds, lightly toasted in a dry skillet and crushed
  • Kosher salt
  • 2 medium tart apples, peeled, cored, and cut into ¼-inch dice
  • 3 Tbs. extra-virgin olive oil
  • 8 oz. bulk Italian sausage
  • ½ tsp. fennel seeds, lightly toasted in a dry skillet and crushed
  • 2 Tbs. unsalted butter (optional), plus more for the baking dish
  • + 4 more ingredients
    • 4 oz. fresh goat cheese
    • 8 Brown Butter Crêpes
    • Freshly ground black pepper
    • 4 large leeks (white and light green parts), washed well and sliced crosswise ¼ inch thick (about 2 lb. before trimming)

Heat 1 Tbs. of the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook it, stirring often with a wooden spoon, until no longer pink. As you cook and stir, break the sausage into small bits with the spoon and take care not to let it brown to the point of c...

View full recipe at Fine Cooking

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