Crepes get their name from the Latin word Crispus, meaning undulated and crinkly or from the Greek word, Crispos, which means wrapped or rolled up.

Undoubtfully this recipe immediately takes us to France, Paris and the Eiffel square. Crepes are often served on the streets of this city of love, loaded with sugar and butter and directly handed to you. The most famous of them all are Crêpes Suzette – packed with fragrant orange and brandy.

Our version is a savoury version of this dish. They are stuffed with roasted leeks emanating with sweetness and pears contrasting with the distinct flavour of beer yeast sauce. All of that with dressed with fresh thyme for the finishing touch.