Crêpe-rolls with wild garlic-fresh cheese cream on leaf salad with cherry tomatoes and almond vinaigrette

Name: Crêpe-rolls with wild garlic-fresh cheese cream on leaf salad with cherry tomatoes and almond vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 egg (size S); 35 g Flour; 85 ml Milk; 7-10 Tbsp Salt; 25 g Almond slivers; 8 Wild garlic leaves; 200 g Double cream cream cheese; 7-10 Tbsp Peffer; 2 TEASPOONS Oil; 1 Mini romaine lettuce heart; 1 small head frisée salad; 12 cherry tomatoes; 2 TABLESPOONS Olive oil; 2 TABLESPOONS White wine vinegar; 1/4 TEASPOON Mustard

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 egg (size S)
35 g Flour
85 ml Milk
7-10 Tbsp Salt
25 g Almond slivers
8 Wild garlic leaves
200 g Double cream cream cheese
7-10 Tbsp Peffer
2 TEASPOONS Oil
1 Mini romaine lettuce heart
1 small head frisée salad
12 cherry tomatoes
2 TABLESPOONS Olive oil
2 TABLESPOONS White wine vinegar
1/4 TEASPOON Mustard

Directions

1
Mix egg, flour, milk and salt to a smooth dough and let it swell for about 15 minutes. Roast almond slivers in a pan without fat until golden brown. Wash the wild garlic, shake dry and cut into fine strips. Mix cream cheese with wild garlic in a bowl, season with salt and pepper
2
Heat 1/2 teaspoon of oil in a coated pan (15 cm Ø) and fry 1/4 of the dough at 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 with approx. 1/2 teaspoon of oil each
3
Wash salads and spin dry. Chop romaine lettuce leaves and 10-12 frisée leaves. Use the rest for other purposes. Wash and halve the tomatoes. Mix vinegar and mustard, season with salt and pepper. Add oil and stir in almond slivers
4
Spread a quarter of the cream cheese cream on one end of each crêpe, roll it up and cut it in half diagonally. Arrange lettuce and tomato halves on plates. Drizzle with vinaigrette and arrange the crêpe halves on top