Crêpes with savoy cabbage filling

Name: Crêpes with savoy cabbage filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp For the crépeteig:; 75 g Flour; 150 ml Mineral water; 2 Eggs (size M); 7-10 Tbsp Salt; 25 g dried porcini; 800 g Savoy cabbage; 200 g Tomatoes; 2 TABLESPOONS Oil; 1/8 l clear broth (instant); 1/8 l low-fat milk (1.5 % fat content); 2 (62.5 g each) Corners of calorie-reduced herb processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Dill, parsley and chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp For the crépeteig:
75 g Flour
150 ml Mineral water
2 Eggs (size M)
7-10 Tbsp Salt
25 g dried porcini
800 g Savoy cabbage
200 g Tomatoes
2 TABLESPOONS Oil
1/8 l clear broth (instant)
1/8 l low-fat milk (1.5 % fat content)
2 (62.5 g each) Corners of calorie-reduced herb processed cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Dill, parsley and chives

Directions

1
Mix flour, mineral water, eggs and salt and let it swell for about 30 minutes. Soak porcini mushrooms in 1/4 litre of cold water. Clean, wash and cut the cabbage into eighths and cut out the stalk.
2
Cut cabbage into strips. Scald tomatoes, cut out stem base. Skin tomatoes and cut into slices. Heat 1 tablespoon of oil in a pan. Sauté the savoy cabbage in it. Add mushrooms with the liquid.
3
Cover and stew for about 15 minutes. Steam tomatoes for the last 5 minutes. For the sauce, bring the stock and milk to the boil and melt the cheese in it. Season sauce with salt and pepper. Wash the herbs.
4
Put something aside for garnishing. Cut the rest finely and fold into the sauce. Keep the sauce warm. Grease a coated pan with oil, heat up and add 1/4 of the crépe dough and bake until golden brown.
5
Warm up and bake 3 more crépes from the remaining dough. Fill with savoy cabbage and serve with sauce and remaining herbs.