Cheese Crepes with Cucumber and Fennel Salad

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Cheese Crepes with Cucumber and Fennel Salad
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
690
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories690 kcal(33 %)
Protein26.1 g(27 %)
Fat46.1 g(40 %)
Carbohydrates43 g(29 %)

Ingredients

for
4
Ingredients
1 small Cucumber
1 small Fennel bulb
2 tsps lemon juice
salt
freshly ground pepper
5 Tbsps sunflower oil
200 grams Whole wheat flour
400 milliliters milk
3 eggs (medium size)
salt
100 grams Nut
150 grams grated Emmentaler cheese

Preparation steps

1.

Rinse, trim and cut cucumber and fennel into fine strips.

2.

Combine lemon juice, salt, pepper and 3 tablespoons oil and marinate cucumber and fennel in a bowl.

3.

For the crepes, combine flour, milk, eggs and salt into a smooth batter. Let rest for 30 minutes. Grease a nonstick skillet lightly with oil. Spread batter in a circle and bake until golden brown on both sides. Continue cooking crepes in this manner and place in a shallow baking dish side by side.

4.

Sprinkle with nuts and cheese and bake in a preheated oven (electric oven: 250°C, gas cooker: level 4-5) (approximately 475°F) until the cheese is melted.

5.

Serve crepes with fennel and cucumber salad.