Creamy Feta & Leek Stacked Crepes with Roasted Red Pepper Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 appetizer portions
  • 1 tablespoon butter
  • 3 cups chopped leeks (rinsed)
  • ¼ teaspoon salt
  • 2 tablespoons sherry
  • ¼ teaspoon dry basil leaves
  • 7 ounces feta cheese, crumbled
  • 1 ounce goat cheese
  • 4 tablespoons mascarpone
  • 1 ½ cups halved cherry tomatoes
  • 1 cup flour
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup + 2 tablespoons milk
  • ½ cup water
  • 2 tablespoons melted coconut oil + more for cooking.
For the sauce
  • 1 cup roasted red pepper
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • ½ small onion, finely chopped
  • ½ teaspoon apple cider vinegar
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • Red pepper flakes (optional)
  1. Preheat oven to 350 degrees.
For the crepes:
  1. Whisk flour and salt together in a medium bowl. In another small bowl, whisk eggs, milk, water and coconut oil. Add to flour, whisk vigorously just until combined. Let the batter sit while you prepare the filling.
  2. Heat a medium non-stick skillet to a medium-high heat. Add ½ teaspoon of coconut oil. Swirl in pan.
  3. Using a ¼ measuring cup, scoop the batter out. With one hand take the skillet off the heat and working quickly, pour the batter into pan while tilting in a circular motion, letting the batter coat the entire skillet. If there are a few gaps, just fill them in with a little bit of batter.
  4. Once the edges become slightly crisp and golden brown after about 45 seconds, flip and cook another 20-30 seconds until golden brown.
  5. Repeat for remaining crepes.
For the filling:
  1. In a medium non-stick skillet, melt the butter over a medium heat. Add leeks and salt. Sauté until softened and translucent, about 5 minutes. Add sherry and basil. Simmer until reduced, about 2 minutes. Add cheeses. Stir until mascarpone and goat cheese is melted and the feta is almost completely melted. Set aside.
  2. Place two crepes on top of each other. Spread with ⅓ of the leek and feta filling over the crepes. Place ⅓ of the cherry tomatoes sporadically over the filling. Top with two more crepes ⅓ of the filling, followed by ⅓ of the tomatoes. Repeat one more time, but on the last layer top with just one crepe.
  3. Transfer to a baking sheet lined with parchment paper or a siltpat and bake until filling is hot and the tomatoes are softened, about 20 minutes.
  4. While the crepes are baking, make the sauce. Place the roasted red peppers in a blender or mini food processor. Puree.
  5. In a small sauce pan, heat the oil over a medium heat. Add the garlic and onion and sweat until softened, about 2-3 minutes. Add pureed peppers, vinegar, water, salt, sugar and red pepper flakes. Simmer for 8-10 minutes. Season to taste with salt and pepper.
  6. Cut crepes into 4 large or 6 small slices. Top with roasted red pepper sauce.
Crepe recipe only slightly adapted from here
Recipe by Cooking for Keeps at