Crepe Filling

Roasted Cauliflower, Parsnip and Leek Filling

2 lbs cauliflower (about 1 medium), cut into small florets
2 large leeks
¾ lb parsnips (about 3 medium), peeled
5 Tbsp melted butter, divided
1/3 cup olive oil
½ tsp freshly ground pepper
2 tsp dry mustard
2 tsp salt
3 egg yolks
2 Tbsp heavy or light cream, or whole milk
3 cups vegetable or chicken broth
3 Tbsp flour

Preheat the oven to 425 degrees F. In a small bowl, mix together 2 Tbsp melted butter, olive oil, pepper and mustard. (I think 2 Tbsp butter and ¼ cup olive oil is probably plenty, if you’re concerned.) Drizzle about 2/3 of this mixture over the cauliflower florets. Sprinkle with 1 tsp salt. Spread out on a baking sheet and roast for 10 minutes.

Half the leeks lengthwise, almost to root end, leaving in one piece. Cut the parsnips into quarters lengthwise and remove any tough core, although if you have small parsnips, this is unnecessary. Combine the leeks, parsnips and remaining butter/olive oil mixture and remaining 1 tsp salt. Spread out on a separate baking sheet, or add to the cauliflower pan if there is room. Return vegetables to the oven and roast for 20 minutes. Reduce the heat to 325 degrees F and roast until golden and tender, another 20-30 minutes.

Transfer leeks and parsnips to a cutting board and chop into ½ inch pieces. You can chop the cauliflower, too, but mine seemed like a fine size already. Set aside.

In a mixing bowl, combine the egg yolks and cream. In a small saucepan, bring the broth to a simmer. In different saucepan, whisk together the remaining 3 Tbsp melted butter and the flour. Stir and cook for 2-3 minutes but do not brown. Gradually whisk in the broth until incorporated and the sauce is smooth. Bring to a simmer over medium heat and let the sauce thicken.

Take off the heat for a few minutes, then whisk very gradually into the bowl with the egg yolks and cream. Do this slowly so that the egg yolks don’t scramble! Once all the broth mixture is added to the egg yolks, return all of it to the saucepan and keep over medium heat; do not boil. Add the vegetables to this sauce and keep warm.

Place about 1/3 cup filling into each crêpe and roll up burrito-style. Place the filled crêpes in a baking dish. Cover with a bit of the reserved sauce and bake for 15-20 minutes at 350 degrees F, or until warmed through.