Vegetarian Breton Mille-Feuille

Name: Vegetarian Breton Mille-Feuille
Yield: 1 mille-feuille
Ingredients: 1 buckwheat crepe; 1 large potato; 1 onion; 3 mushrooms; 3.5 oz leeks (about 100 grams); shredded cheese

Les assiettes de Pauline @cook_16635296

As a 'true-fake' Breton, I say yes to buckwheat crepes!

Les assiettes de Pauline @cook_16635296

As a 'true-fake' Breton, I say yes to buckwheat crepes!

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Ingredients

1 mille-feuille

1buckwheat crepe
1large potato
1onion
3mushrooms
3.5 ozleeks (about 100 grams)
shredded cheese

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Steps

1

In a skillet, sauté the potato (cut into small cubes) with the mushrooms and onion.
2

Cook the leeks in salted water.
3

Use a round cutter to cut 4 circles from the buckwheat crepe.
4

Using the same cutter, place the first crepe circle, then add a layer of the sautéed potatoes and mushrooms. Add 2 more crepe circles, then a layer of well-drained leeks.
5

Finish the mille-feuille with the last crepe circle and a sprinkle of shredded cheese on top.
6

Broil in the oven for a few minutes until the cheese is melted and golden, then carefully remove from the mold.
7

Tip: For cheese lovers, you can add more cheese, or even make a whole cheese layer—after all, what’s a Breton crepe without cheese?