Crêpes Filled with Wild Garlic
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 130 g flour
- 250 ml milk
- 1 egg (s)
- 1 pinch (s) salt
- 30 g bacon, mixed
- 60 g mozzarella
- 150 g wild arlic (wild arlic puree)
- 1 small onion (s)
- nutmeg
- salt and pepper
- 20 g parmesan, rated
- 30 g butter
For the puree:
- 60 g wild arlic (wild arlic leaves)
- water
Print Recipe
Pin Recipe Instructions
- For 150 g wild garlic puree you need about 60 g fresh wild garlic leaves. These are washed thoroughly, cut into coarse strips and steamed with a little water for 5 minutes on a low flame in a closed pot. Then the slightly cooled mass is pureed with the boiling water. I always collect larger amounts and freeze the puree in portions.
- For the crepes, work the egg, milk, salt and flour into a dough and leave to rest for 20 minutes. Cut the mozzarella into small cubes. Cut the onion and bacon into small cubes and fry in a pan. Add the wild garlic puree and simmer for a few minutes on a low flame, stirring occasionally, until the liquid has evaporated a little. Let the filling cool down, season with salt, pepper and nutmeg and add the mozzarella. Stir the crêpes batter again, adding a little milk if necessary. The dough should be rather thin.
- Bake 6 crepes in a pan and allow to cool. Now put the wild garlic mixture on the crepes and distribute them. Roll up the crepes and place them close together in a buttered baking dish. Sprinkle with parmesan and flakes of butter and bake for 15 minutes at 220 ° C in a preheated oven.
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