Spicy crêpes with cream cheese

Name: Spicy crêpes with cream cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 100 g Flour; 150 ml Milk; 100 ml Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Mushrooms; 1/4 collar Thyme; 300 g cherry tomatoes; 1 (150 g) Roll of goat's cream cheese; 200 g Spring onions; 1/2 Head endive salad; 3-4 Tbsp white balsamic vinegar; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 30 g clarified butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 g Flour
150 ml Milk
100 ml Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Mushrooms
1/4 collar Thyme
300 g cherry tomatoes
1 (150 g) Roll of goat's cream cheese
200 g Spring onions
1/2 Head endive salad
3-4 Tbsp white balsamic vinegar
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
30 g clarified butter

Directions

1
For the crêpes, beat the eggs with the whisk of the hand mixer. Stir in flour. Stir in milk and mineral water. Season with salt and pepper. Leave to swell for about 20 minutes.
2
In the meantime, clean and slice the mushrooms very finely. Wash thyme, shake dry, put some stems aside for garnishing. Pluck the remaining leaves from the stems.
3
For the filling clean, wash and halve the tomatoes. Cut cheese into slices. Clean, wash and cut spring onions into small rolls. Clean, wash and drain lettuce well in a sieve.
4
Mix vinegar, salt, pepper and sugar. Fold in olive oil. Stir the thyme into the crêpe batter. Heat several portions of clarified butter in a pan (26 cm Ø). Put some mushroom slices in the pan, add just under a ladle (not too large) of batter.
5
Bake at medium heat from both sides until golden brown. Bake 8 crêpes one after the other with the remaining mushrooms and the remaining batter. Keep warm. Mix salad and marinade. Fold the crêpes into quarters and fill with tomatoes, cheese and spring onions.
6
Arrange 2 crêpes with some salad on plates. Sprinkle with pepper and garnish with thyme.