Crespelle with Savoy Cabbage, Cashews, Raisins and Gorgonzola

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g savoy cabbae
  • 80 g cashew nuts
  • 80 g raisins
  • 120 g oronzola
  • some salt and pepper
  • some cream

For the dough:

  • 100 g flour
  • 2 egg (s)
  • 250 ml milk
  • 1 pinch (s) salt
Crespelle with Savoy Cabbage, Cashews, Raisins and Gorgonzola
Crespelle with Savoy Cabbage, Cashews, Raisins and Gorgonzola

Instructions

  1. Mix together everything from the dough ingredients for the dough and let it soak for ½ hour. Cut the cleaned savoy cabbage into very fine strips and chop the nuts. Steam the savoy cabbage strips with a little cream and a pinch of salt for about 5 minutes. Then add the raisins, the nuts and the Gorgonzola and let it get hot.
  2. In the meantime, bake 4 thin pancakes. Cover the pancakes with the vegetables, roll them up and garnish with a little green salad on a plate.

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