Pointed cabbage crespellet bake

Name: Pointed cabbage crespellet bake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Milk; 2 red peppers; 1 small yellow and green peppers; 1 small onion; 1 Garlic clove; 1 TABLESPOON Oil; 350 ml Vegetable broth; 50 g Bacon cubes; 2 TABLESPOONS Whipped cream; 2 TABLESPOONS Aiwar (spicy-hot spice paste); 125 ml Mineral water; 2-3 TABLESPOONS clarified butter; 1 Head pointed cabbage; 150 g ripened cream; 2 TABLESPOONS Breadcrumbs; 50 g Gruyère cheese; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Milk
2 red peppers
1 small yellow and green peppers
1 small onion
1 Garlic clove
1 TABLESPOON Oil
350 ml Vegetable broth
50 g Bacon cubes
2 TABLESPOONS Whipped cream
2 TABLESPOONS Aiwar (spicy-hot spice paste)
125 ml Mineral water
2-3 TABLESPOONS clarified butter
1 Head pointed cabbage
150 g ripened cream
2 TABLESPOONS Breadcrumbs
50 g Gruyère cheese
7-10 Tbsp Grease

Directions

1
Mix eggs, flour, 1/2 teaspoon salt, some pepper and milk to a smooth dough. Let the dough swell for about 15 minutes. Clean and wash the peppers. Cut 1 1/2 red peppers into pieces.
2
Cut the remaining peppers into small cubes. Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté red pepper pieces in it. Add onion and garlic and fry. Deglaze with vegetable stock and simmer for 5-8 minutes at medium heat.
3
Leave the bacon cubes in a pan without fat until crispy, take them out. Add the whipped cream and aiwar to the pepper pieces and puree finely with the chopping stick. Stir mineral water into the pancake batter.
4
Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 8 pancakes from the dough one after the other. Remove about 8 pointed cabbage leaves from the cabbage. Use the remaining cabbage for other purposes.
5
Cook cabbage leaves in boiling salted water for 1-2 minutes until firm to the bite, remove, rinse in cold water and drain. Mix sour cream with breadcrumbs and season to taste with salt and pepper.
6
Spread the pancakes with cream mixture. Place 2 pancakes on top of each other, overlapping slightly. Sprinkle the pancakes with paprika and bacon cubes, cover with pointed cabbage leaves and roll up firmly.
7
Cut the rolls into pieces about 4 cm long. Pour paprika sauce into a greased, large casserole dish and place crêpe pieces with the cut side facing upwards. Grate the cheese and sprinkle over the top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.