- For the filling
- 150 grams carrots
- 1 smaller Kohlrabi
- 70 grams well trimmed Celery
- 150 grams Mozzarella
- 40 grams grated Parmesan
- Fat (for the mold)
For the crepes: Combine flour with a pinch of salt, eggs, 30 grams (approximately 1 ounce) melted butter, milk and bottled water into a smooth dough, let sit for 30 minutes.
For the sauce: Add 8 chives to a bowl and pour boiling water over. Stir oil with vinegar, orange juice, mustard, salt and pepper. Cut remaining chives in rolls and add to mixture.
For the filling: Peel carrots and kohlrabi and finely dice. Blanch celery for 5 minutes in boiling salted water, drain, plunge into ice water and drain again.
Heat remaining butter in portions in a frying pan and sequentially cook 8 crepes from the batter. Cut mozzarella into cubes. Put it into the middle of a crepe, along with 1 tablespoon of vegetables. Fold crepe, squeeze the top and tie with a blanched chive. Place packets in a greased baking dish and sprinkle with Parmesan. Bake in oven for 10 minutes at 180°C (approximately 350°F) and serve with chive sauce.