Crêpes with Camembert and Pears, Pine Nuts and Lingonberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 1 egg (s)
- 125 g flour
- 125 ml water
- 125 ml milk
- 0.5 teaspoon ½ salt
- 1 tablespoon parsley, chopped
For the filling:
- 1 pear (s)
- 100 g camembert (s)
- 1 tablespoon vinegar, (raspberry vinegar)
- 2 tablespoon cranberries
- 25 g pine nuts
- Pepper, black
Print Recipe
Pin Recipe Instructions
- For the dough, put the flour with the salt in a mixing bowl, beat the egg in the middle and stir vigorously with a whisk while adding the milk until the dough is smooth. Then stir in the water and sprinkle with the parsley. The resulting crêpe dough is relatively liquid, so that you can bake particularly thin crêpes from it.
- For the filling, first roast the pine nuts in a coated pan over medium heat. Cut the camembert into 1 cm cubes. Peel and core the pear, also dice and place in a bowl with the camembert and pine nuts. Mix the mixture with the cranberries and raspberry vinegar and season with pepper.
- Now bake four thin crepes from the batter in a lightly greased, coated pan. Spread the filling on top, roll up the crepes and let them heat up in the pan at low temperature until the camembert has melted. The crepes can also be stored on plates at 50 ° C in the oven until they are eaten.
- The crepes can serve as a main course for 2 people or as a starter for 4 people.
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