Asparagus crepes with tomato salsa
very easy
45 mins
45 mins
Ingredients
- 2 Eggs (size M)
- 140 g Flour
- 340 ml + 5 tablespoons of milk
- 7-10 Tbsp Salt
- 1/2 bunch Chives
- 1 collar Dill
- 1/2 bunch Parsley
- 500 g Low-fat curd
- 7-10 Tbsp Pepper
- 4 Tomatoes in the panicles
- 60 g dried soft apricots
- 1 red onion
- 5 Stem(s) Thyme
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
- 1 kg green asparagus
- 3 TSP Oil
Directions
- 1
Mix eggs, flour, 340 ml milk and 2 pinches of salt to a smooth dough and let it swell for about 15 minutes. Wash herbs, shake dry and pluck off leaves. Cut chives into fine rolls, chop dill and parsley finely. Stir quark with 5 tbsp. milk until smooth, stir in herbs. Season to taste with salt and pepper.
- 2
For the salsa, wash the tomatoes, grate them dry, quarter them, remove the seeds and cut them into small cubes. Cut the apricots into small cubes. Peel and finely dice the onion. Wash thyme, shake and finely chop. Mix salad ingredients with vinegar, season with salt, pepper and sugar
- 3
Wash the asparagus and cut off the woody ends. Cook in lightly simmering salted water for 5-7 minutes. In the meantime heat 1/2 tsp. oil in a coated pan (16 cm Ø). Pour in 1/16 of the dough and fry on medium heat for about 1 minute per side until golden brown, remove and keep warm. Bake the rest of the dough in the same way, brushing the pan lightly with oil each time. Keep ready crêpes warm. Drain the asparagus. Spread 1 tbsp. of quark on each crêpe, place 1-2 asparagus spears on one end and roll up. Do the same with the rest. Arrange the asparagus crêpes on plates and serve with tomato salsa
Nutrition Facts
440 kcal
47 g
12 g
33 g
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