Instructions: For the crepes: Melt butter in small pan, cool slightly. Sift flour in large mixing bowl, add salt, pepper and nutmeg, make a well in the centre of the flour, drop in egg plus yolk. Pour in the milk whisking all the time and add melted butter.

In food processor blend chives and spinach then add pancake batter and pulse until blended, set mixture aside for 30 minutes. Mixture should resemble double cream consistency.

Heat crepe pan, brush with oil and butter mix and fry pancakes until all the batter is used. Set pancakes aside.

Roll out puff pastry slightly larger than flan tin, cut round, fork thoroughly and bake until golden brown and slightly risen. Trim leeks, set aside green tops for use in stock. Cut leeks down centre, shred approx 1 cm wide and wash, blanch in boiling salted water. Peel and cut apples into thin rings, saute in a little butter and oil until caramelised, grate small amount of cheese and set aside and cube rest of cheese.

To make gateaux: Place baked pastry sheet into bottom of ring mould. Layer leeks, sliced apple and cubed cheese and ripped sage leaves. Spread a thin layer of bechemel, slice crepes in half and cover leek, cheese mixture with crepes (can be like a patchwork), repeat as before with leeks etc to form 2 layers of crepes.

In a bowl whisk yoghurt, eggs, Worcester sauce, grated cheese and smoked paprika and pour over gateaux. Ensure with pallet knife that mixture runs down sides of gateaux. Bake in preheated oven 190 C/375 F/gas mark 5 for 25-30 minutes.

Gateaux should be light brown, cool slighty before removing from tin.

Can be served warm with dressed green salad and fresh tomato sauce.

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