Spring Crêpe Rolls

Name: Spring Crêpe Rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Egg (Gr. M); 150 ml Milk; 80 g Flour; 1 collar Radishes; 1 bundle (approx. 50 g each) Arugula; 150 g cherry tomatoes; 1 small onion; 6 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil; 75 g Double cream cheese; 2 TABLESPOONS Fresh cream; 1 TABLESPOON clarified butter

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The golden-brown pancakes contain creamy cream cheese and crunchy radishes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Egg (Gr. M)
150 ml Milk
80 g Flour
1 collar Radishes
1 bundle (approx. 50 g each) Arugula
150 g cherry tomatoes
1 small onion
6 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil
75 g Double cream cheese
2 TABLESPOONS Fresh cream
1 TABLESPOON clarified butter

Directions

1
For the dough, mix egg, milk and flour with the whisk of the mixer until smooth. Leave to swell for about 15 minutes.
2
Cleaning radishes, washing them. Cut 5 radishes into sticks, the rest into slices. Clean, wash and shake dry the arugula. Wash and halve the tomatoes.
3
Peel and chop the onion. Mix with vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil. Mix cream cheese and crème fraîche. Season with pepper.
4
Heat the clarified butter in portions in a coated pan (24 cm Ø). Bake 2 golden yellow crêpes from the dough one after the other. Spread the crêpes with cheese cream, cover with radish sticks and half the rocket. Roll up u
5
Mix the tomatoes, the rest of the arugula, radish slices and vinaigrette. Arrange crêpe rolls on the salad.
6
Make sure that you roll up the crêpes with the filling tightly, then the small rolls on the plate hold together well.