Filled crêpe with salmon ham

Name: Filled crêpe with salmon ham
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 Tomatoes; 7-10 Tbsp a few stalks of chives; 50 g Lentil sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vinegar; 1 egg (size M); 75 ml Skimmed milk (0,3 % fat); 20 g Flour (Type 1050); 7-10 Tbsp Oil; 2 discs (15 g each) Salmon ham; 7-10 Tbsp Chives

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 Tomatoes
7-10 Tbsp a few stalks of chives
50 g Lentil sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vinegar
1 egg (size M)
75 ml Skimmed milk (0,3 % fat)
20 g Flour (Type 1050)
7-10 Tbsp Oil
2 discs (15 g each) Salmon ham
7-10 Tbsp Chives

Directions

1
Wash and clean the tomatoes. Cut one tomato into slices. Cut the rest of the tomato into quarters and remove the seeds. Cut the flesh into small cubes. Wash the chives and cut into small rolls.
2
Rinse sprouts and let them drain. Mix tomato cubes, chives and sprouts. Season with salt, pepper and vinegar. Mix egg, milk and flour. Coat the pan (approx. 20 cm Ø) with oil and heat it up. Pour in the dough, bake on each side until golden brown. Cover with salmon ham and tomato mixture. Roll up and cut into pieces. Put pieces on tomato slices.
3
Coat the pan (approx. 20 cm Ø) with oil and heat it up. Pour in the dough, bake on each side until golden brown. Cover with salmon ham and tomato mixture. Roll up and cut into pieces. Put pieces on tomato slices. Serve garnished with chives