Poireaux vinaigrette in sourdough wheat crepes with roasted bell pepper. I love leeks, and French cuisine is truly superior when dealing with alliums. In this classic preparation, leeks are steamed tender, then marinated in a simple vinaigrette (red wine vinegar, mustard, olive oil, salt and pepper). I roasted golden bell peppers (thanks for the beautiful produce, Luwan!), and combined the mise en place in fragrant sourdough wheat crepes. The sourdough used was part of the regular discard from my sassy and voracious starter, “Audrey II.” (Thank you for the beautiful starter from San Francisco, Ly!)
Slice bell peppers in half and remove the stem and seeds, Broil in the oven for 5-10 minutes, or until the top has blackened, Remove them from the oven and place them in a covered bowl to let the skin steam off, Combine sourdough discard, flour, and milk in a bowl, and let it sit for about 20 minutes for the flour to hydrate, Bring pot of salted water to a bowl, and add the leeks, Turn the heat down to a simmer, cover and cook for 10 minutes until they are tender, Shock them in an ice bath to retain their color, then drain thoroughly, In a small bowl, mix together the oil, vinegar, mustard, salt, and pepper, Place the drained leeks in a shallow dish and pour over the vinaigrette, allowing it to marinate at least 1 hour, Peel bell peppers and tear them into manageable pieces about 2 inches in size, Heat a nonstick pan over medium-high heat, and pour 1/4 cup of batter at a time into the center of the pan, and tilt/swirl to evenly distribute the batter across the bottom of the pan, Cook for about 30-45 seconds and gently flip, Assemble crepes in the manner that you prefer, and fill them with the marinated leeks and roasted bell peppersPoireaux Vinaigrette in Sourdough WheatCrepes
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