Oven dish with wholeweat pancakes, leeks and cheese sauce

This recipe is a variation on the galettes with leeks, egg and cheese. This one I didn't steal from a crêpe cart in Valencia though - I came up with it entirely by myself. :-)

Ingredients:

• wholeweat pancake mix (yep, still lazy)
• whatever else the pancake mix requires, usually 1-2 eggs and a whole lot of milk
• a bushel of leeks
• butter
• cream
• nutmeg
• salt & pepper
• a bag of cheese sauce in powder (if you're feeling exceptionally lazy)
• Maizena Roux, grated cheese and milk (if you're feeling regular-lazy)
• butter, flour, milk and grated cheese (if you want to have a go at making a roux from scratch)
• more grated cheese to sprinkle on top

Cut the leeks into rings and wash. Melt the butter on moderate heat and toss in the leeks, stirring them until soft. Take off the heat and mix in the cream, then season with nutmeg, salt and pepper to taste.

Make the pancake batter following the instructions on the package. Bake the wholeweat pancakes and leave to cool a little.

Meanwhile, prepare the cheese sauce. I usually go for option 2, the semi lazy option. That is, I heat milk on moderate heat (something between 500ml and 750ml, I think, but I usually exaggerate a little when it comes to cheese sauce). Then I add in Maizena Roux, to make a white sauce, and add a good 100g of grated cheese. Season with nutmeg, salt and pepper.

In the meantime, preheat the oven at 200°C. Put a good few spoonfuls of creamy leeks on each pancake, roll up and place into a buttered oven dish. Then ladle over the cheese sauce, and sprinkle some more grated cheese on top (there is NO such thing as too much cheese). Put it in the oven until the top cheese has molten and turned into a sumptuous, golden brown crust.

Enjoy!