Stuffed Crepes

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Stuffed Crepes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the crepes
125 grams Pastry flour
3 eggs
liter milk
liter mineral water
70 grams butter
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 sauce
2 bunches Chives
8 tablespoons vegetable oil
2 tablespoons White vinegar
4 tablespoons Orange juice
2 teaspoons Mustard
salt
peppers
How healthy are the main ingredients?
carrotMozzarellaCeleryParmesanChivesOrange juice

Preparation steps

1.

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.

2.

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.