Colaba's newest restaurant 5 All Day, (The Apollo Hotel, Lansdowne Road, behind Regal Cinema, Colaba, call 22873312) shares its recipe for leek and crispy cauliflower crepe. Plugging the leek?

Leek and Crispy Cauliflower Crepe with Tomato and Smoke Scamorza Cream

Ingredients:

For the Tomato and Smoked Scarmoza Cream :

15 gms smoked scamorza cream
10 gms parmigian cheese
50 gms tomato sauce
60 gms cream
2 gms basil
Salt and pepper to taste

For the leek and cauliflower filling:

60 gms leeks (sliced)
80 gms cauliflower (Cut into small florets)
2 cloves garlic (finely chopped)
Oil to fry

For the crepe:

100ml milk
80gms flour
1 egg
Water for consistency
Salt and pepper to taste

Method:

Add salt to the cauliflower florets and deep fry. In a pan add a little oil and saute the chopped garlic, add sliced leeks and saute till the leeks become translucent. Add a dollop of cream and cook for a minute. Remove from heat and add the fried cauliflower florets and some of the parmigian and scamorza cheeses. Add the remaining cheeses to the fresh tomato sauce. For the crepe, mix all the ingredients, adding water as required till the batter coats the back of your spoon. Ladle the batter onto a flat nonstick pan. Once the crepe is cooked through, add the leek and cauliflower filling and roll. Plate and top with the tomato scamorza sauce and serve.