Crepes Stuffed with Sausage and Sweet Cheese

Method

1. Prepare the crepe batter: In a bowl, beat 3 eggs with a pinch of salt and 1 tablespoon of water. Add sifted flour and 1 tablespoon of seed oil, mix. Gradually add milk, stirring until smooth. Pass the batter through a strainer. Refrigerate for 1-2 hours.
2. Prepare the leek ties: Cut leeks into long strips. Blanch in boiling water for 30 seconds, then drain and set aside.
3. Prepare the sausage filling: In a pan, heat a drizzle of olive oil. Add a garlic clove and sausage cut into chunks. Cook, breaking up the sausage with a spoon. Add basil leaves and season with salt. Remove garlic if desired.
4. Grill the leek strips: In a grill pan or on a griddle, cook the leek strips with a little olive oil until lightly charred. Set aside.
5. Cook the crepes: Lightly oil a non-stick pan. Pour a ladle of batter, swirl to cover the bottom. Cook until the edges lift, flip and cook briefly. Stack on a plate.
6. Prepare the fonduta: In a saucepan, heat the cream. Add pieces of sweet cheese, a pinch of nutmeg, a bay leaf, and a pinch of salt. Stir until melted and smooth. Keep warm.
7. Assemble the crepes: Place a crepe on a work surface. In the center, place a portion of sausage filling, a fresh basil leaf, pieces of sweet cheese, a sprinkling of parmesan, a drizzle of olive oil, and a grind of pepper. Gather the edges to form a bundle and tie with a leek strip. Repeat for remaining crepes.
8. Gratinate the bundles: Butter a baking sheet. Place the bundles on the sheet and dot with butter on top. Bake in a preheated oven until golden and bubbly, about 10 minutes.
9. Plate: Spread a spoonful of fonduta on each plate. Place a crepe bundle on top. Drizzle with extra virgin olive oil, grate a little nutmeg, and optionally decorate with beetroot and dried tomato powders.
10. Serve immediately.