Herbal Crepes with Tomato and Goat Cheese Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 3 egg (s)
- 150 g flour, (whole wheat flour)
- Pack baking powder
- 2 tablespoon olive oil
- 300 ml milk
- 1 small onion (s)
- 2 spring onion (s)
- 1 teaspoon salt
- 1 teaspoon, heaped herbs, (herbs Provence)
- 1 teaspoon, leveled garlic powder
- 2 pinches paprika powder, hot pink
- 1 pinch (s) sugar
For the filling:
- 100 g oat cream cheese
- 250 g tomato (s)
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 teaspoon vegetable stock, instant
- 1 pinch garlic powder
- 2 pinches herbs, (herbs Provence)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The dough:
- Mix the flour with the eggs, milk, baking powder and olive oil to form a dough. Chop the onions and spring onions very finely and add them to the batter, then add the remaining spices. Mix the dough well again.
- The filling:
- Core the tomatoes and cut into cubes, put them in a small saucepan or pan with the olive oil. Heat slightly and add the cream cheese. Let everything simmer nicely, stir every now and then to get a nice consistency. Season the filling with the honey, vegetable stock, garlic, herbs, salt and pepper.
- Heat olive oil in a pan and fry 1 ladle of batter for each pancake, put 1-2 tablespoons of the filling on the finished pancakes and roll up.
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