Chicory-Tomaten-Ragout auf Crêpes

Name: Chicory-Tomaten-Ragout auf Crêpes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Flour; 7-10 Tbsp Salt; 3 Eggs (size M); 100 ml Milk; 6-7 TABLESPOONS Oil; 2 pistons Chicory (ca. 200 g); 2 Garlic cloves; 1 red chilli pepper; 600 g Turkey Breast; 7-10 Tbsp white pepper; 1 TEASPOON dried oregano; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 150 g Fresh cream; 1 pinch Sugar; 7-10 Tbsp Oregano

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Flour
7-10 Tbsp Salt
3 Eggs (size M)
100 ml Milk
6-7 TABLESPOONS Oil
2 pistons Chicory (ca. 200 g)
2 Garlic cloves
1 red chilli pepper
600 g Turkey Breast
7-10 Tbsp white pepper
1 TEASPOON dried oregano
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
150 g Fresh cream
1 pinch Sugar
7-10 Tbsp Oregano

Directions

1
Mix the flour and 1 pinch of salt. Whisk eggs, milk and 2 tablespoons of oil, add and mix to a smooth dough. Let it swell for 10 minutes. Clean, wash and quarter the chicory lengthwise, remove stalk.
2
Peel garlic and dice finely. Clean the chillies, halve them and remove the seeds. Wash the pod and chop finely. Wash and chop the meat. Heat 2-3 tablespoons of oil in portions in a pan (20 cm Ø).
3
Bake 8 thin crêpes one after the other, keep warm. Heat 2 tablespoons of oil in a large pan. Fry the meat for about 5 minutes. Add the chicory and continue to fry for 2-3 minutes. Season with salt and pepper, remove and keep warm.
4
Sauté garlic, chilli and oregano in the frying fat. Add tomato paste and sweat briefly. Add the tomatoes and simmer for about 5 minutes at low heat. Stir in crème fraîche, season to taste with salt, pepper and sugar.
5
Fill crêpes with meat mixture and sauce, fold them up. Garnish with oregano. Add remaining sauce.