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Crêpes with chicory
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 324
  • Fat about 31g
  • Carbohydrates about 14g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 0.25 tsp salt
  • 40 g white flour
  • 0.25 dl water
  • 0.5 dl lactose-free milk
  • 1 egg
  • oil for frying
  • 1 red onion, cut into thin slices
  • 1 tsp rosemary, finely chopped
  • 0.5 tsp salt
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • a little pepper
  • 200 g red chicory, cut into thin slices
  • 0.5 tbsp honey
  • 20 g walnut kernels, coarsely chopped
  • 4 tbsp grated Parmesan
  • 125 g lactose-free mozzarella, torn into pieces
  • 2 tbsp lactose-free milk
  • 60 g smoked ham in slices
  • One ovenproof dish (approx. 1 l), greased
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Pour in the milk, stir until smooth. Add the water and egg, whisk to form a smooth batter. Cover and leave to stand at room temperature for approx. 30 mins. Heat a dash of oil in a non-stick frying pan. Pour ¼ of the batter into the pan to make a crêpe (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe and finish cooking. Slide the crêpe onto a plate. Repeat this step three more times.
Heat the oil in the same pan. Sauté the onion and rosemary for approx. 5 mins., add the chicory and cook for a further 5 mins. Add the honey and balsamic, season. Mix in the walnuts. Place one slice of ham, 2 tbsp of filling and some mozzarella on each crêpe, fold in twice and place in the prepared dish. Mix the parmesan and milk, pour on top of the crêpes along with the rest of the filling.
To finish in the oven
Approx. 10 mins. in the upper half of an oven preheated to 220°C.

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