Crêpe with herb curd filling and rocket

Name: Crêpe with herb curd filling and rocket
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 egg (size S); 5 tablespoons (10 g each) Milk; 20 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 tsp (5 g) Oil; 1 Stalk parsley; 1/2 bunch Chives; 2 stem(s) Dill; 75 g Low-fat curd; 75 g Rocket; 5 cherry tomatoes; 1/2 tsp (2.5 g) Olive oil; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 egg (size S)
5 tablespoons (10 g each) Milk
20 g Flour
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 tsp (5 g) Oil
1 Stalk parsley
1/2 bunch Chives
2 stem(s) Dill
75 g Low-fat curd
75 g Rocket
5 cherry tomatoes
1/2 tsp (2.5 g) Olive oil
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Cling film

Directions

1
Mix egg and milk. Add flour and mix to a smooth dough, season with salt and 1 pinch of sugar. Brush a pan (20 cm Ø) with a little oil, heat it up and bake a crêpe from the dough. Wash the herbs, shake dry and chop coarsely. Mix curd and herbs in a bowl and season with salt, pepper and 1 pinch of sugar.
2
Spread the quark in the middle of the crêpe and roll it up tightly. Place roll on foil, roll up tightly and chill for 15-20 minutes. In the meantime, wash the rocket and spin dry. Wash tomatoes, dab dry and cut in half. Mix rocket with tomatoes. Mix olive oil and lemon juice and season with salt and pepper and 1 pinch of sugar. Pour over the salad and mix. Cut the crêpe into 3 pieces and place on a plate. Put some lettuce on the crêpe rolls.
3
Mix rocket with tomatoes. Mix olive oil and lemon juice and season with salt and pepper and 1 pinch of sugar. Pour over the salad and mix. Cut the crêpe into 3 pieces and place on a plate. Put some lettuce on the crêpe rolls. Add the remaining salad