Summary

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

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Instructions

1. 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.
2. 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.
3. 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.