Cheddar Crespelle

Ingredients

• 125 g Whole wheat flour
• 325 ml milk (1.5% fat)
• 1 onion
• 750 g savoy cabbage (1 small head)
• 3 Carrots
• 265 g chickpeas (drained canned)
• 100 g cheddar (48% fat in cream)
• 3 eggs
• Salt
• 3 tbsp Rapeseed oil
• 250 g ricotta (45% fat in cream)
• 1 tsp fennel seeds
• Pepper

Instructions

1. 1.

   Whisk flour into a bowl with milk until smooth. Let rest for 30 minutes.

2. 2.

   Meanwhile, peel and finely chop the onion. Clean, wash, and cut the cabbage into thin strips. Peel the carrots and slice them into thin sticks. Rinse and drain the chickpeas. Grate the cheddar.

3. 3.

   Beat the eggs with a pinch of salt. Add them along with 1 tbsp oil to the flour mixture and stir well.

4. 4.

   Heat a pan. Brush with a little oil, pour in 1/8 of the batter, and cook on both sides over medium heat for about 4 minutes until golden brown. Repeat to make a total of eight thin pancakes.

5. 5.

   Simultaneously, heat the remaining oil in another pan. Sauté the onion over medium heat for 2 minutes until translucent, then add the cabbage and carrots and cook for 3–5 more minutes. Stir in the chickpeas, half the ricotta, and about 30 g cheddar. Crush the fennel seeds with a mortar, add to the vegetables, and season with salt and pepper.

6. 6.

   Place some of the vegetable mixture on half of each pancake, roll them up, place in a baking dish, spread the remaining ricotta over the tops, and sprinkle with the rest of the cheddar. Bake the crepes at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 20–25 minutes until bubbling and golden.