Tea Sausage and Endive Crêpes
- For the crêpes
- 80 grams Pastry flour
- 225 milliliters milk
- 1 egg
- 2 tablespoons Sunflower seed
- 1 tablespoon vegetable oil
For the crêpes: Whisk the flour, milk, egg and 1/4 teaspoon salt together. Let stand for 30 minutes.
Chop the sunflower seeds. Heat the oil in a small frying pan, add the sunflower seeds and sauté until toasted. Drain on paper towels.
Meanwhile, for the filling: Peel the onions and chop. Melt the butter in a large frying pan and sauté the onions. Pour in the broth and simmer until almost all of the liquid evaporates. Season with salt and pepper then purée coarsely. Stir in the capers.
Stir the crêpe batter. Working in batches, heat a crêpe pan over medium heat, add a 1/4-cupful of batter, sprinkle with sunflower seeds and cook until golden brown on both sides.
Spread the sausage over the crêpes and top with the onion filling and endive. Roll up and cut into pieces to serve.