- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 1 cup milk
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- Filling:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 leeks, green parts discarded, white parts thinly sliced
- 1 cup chopped fennel bulb
- salt to taste
- 1 cup cubed Brie cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan with 1 teaspoon butter. Dust with 1 teaspoon flour, shaking out excess.
- Combine milk, 1 cup flour, eggs, Parmesan cheese, 1 tablespoon oil, baking powder, and nutmeg in a blender; blend until batter is smooth, about 1 minute. Pour into prepared pan.
- Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter is melted. Add leeks, fennel, and salt; cook and stir until softened, about 2 minutes. Spoon over batter in the pan. Arrange Brie cheese on top.
- Bake in the preheated oven until center is firm and edges start to brown, 18 to 20 minutes. Let cool in the pan, 10 minutes. Run a knife around the edge of the pan to loosen edges and release the sides. Cut into slices.
08/13/2019
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