Crêpes with Watercress Curd
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 egg (s)
- 1 egg yolk
- 40 ml milk
- 40 ml whipped cream
- 60 g flour
- 1 bunch watercress
- 1 bunch radishes
- 500 g low-fat quark
- 1 tablespoon horseradish (cream), from the glass
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Whisk the egg, egg yolk, milk and cream together and mix with the flour until smooth. Season with salt and pepper. Bake 6 golden-brown crepes one after the other in a lightly oiled pan and let them cool.
- Roughly chop the watercress. Clean the radishes and cut into thin slices. Mix both in the quark and season with salt and pepper.
- Brush the crepes with the watercress quark and roll them up.
- Colorful lettuce goes well with it.
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