Leek, Apple, Fennel Sausage, and Goat Cheese Crêpes

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

Ingredients

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

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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