Authentic home cooking from France, with US measurements. 
Vegetarian Breton Mille-Feuille
As a 'true-fake' Breton, I say yes to buckwheat crepes!
Vegetarian Breton Mille-Feuille
As a 'true-fake' Breton, I say yes to buckwheat crepes!
Open in Cookpad AppSteps
- 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?
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