Crêpe Packets

Ingredients

• 30 g butter (2 tbsp)
• 30 g buckwheat flour (2 tbsp)
• 2 Eggs
• 130 ml milk (3.5% fat)
• Salt
• Pepper
• 1 Garlic clove
• 200 g Cherry tomatoes
• 1 sprig rosemary
• 1 sprig thyme
• 2 tbsp olive oil
• 0.5 tsp cumin
• 6 tbsp dry white wine (or vegetable broth)
• 4 stalks chives
• 3 tbsp vinegar
• 750 g black salsify
• 0.5 lemon
• 1 tsp brown sugar

Instructions

1. 1.

   Melt butter in a small pan, lightly brown it, remove from heat and let cool slightly.

2. 2.

   Whisk flour, eggs, and milk together with a hand mixer until smooth.

3. 3.

   Stir in the liquid butter, season with salt and pepper, and let the batter rest for 25-30 minutes.

4. 4.

   Meanwhile, peel the garlic and press it with a wide knife. Wash and pat dry the tomatoes. Rinse and shake dry the rosemary and thyme.

5. 5.

   Heat ½ tbsp oil in a pan. Sauté the tomatoes, herbs, and garlic over medium heat for 4-5 minutes. Season with cumin, salt, and pepper. Add wine or broth. Transfer everything to a small baking dish (about 18x22 cm) and bake at 160 °C (fan: 140 °C, gas: level 2) for about 20 minutes.

6. 6.

   In the meantime, bring water to a boil in a small pot. Blanch the chive stalks for about 30 seconds, rinse with cold water, and drain on kitchen paper.

7. 7.

   Add vinegar to 2 l of cold water in a bowl. Thoroughly wash the black salsify, peel it (wear rubber gloves if desired), and immediately place it in the vinegar water.

8. 8.

   Drain the black salsify in a sieve, pat dry with kitchen paper, and slice diagonally into thin rounds.

9. 9.

   Heat ½ tbsp oil in a non-stick pan and fry the black salsify over medium heat, turning frequently, for about 10 minutes.

10. 10.

    Squeeze half a lemon. Sprinkle the black salsify with brown sugar and caramelize while stirring. Season with salt and pepper, adjusting with 1-2 tsp lemon juice to taste.

11. 11.

    Heat a small non-stick pan with ½ tsp oil. Pour in ¼ of the batter and cook a thin crêpe. Repeat with the remaining batter and oil to make three more crêpes.

12. 12.

    Place the crêpes side by side on the work surface and distribute half of the black salsify over them.

13. 13.

    Gather the crêpes into small packets, carefully tie each with one chive stalk. Remove herbs and garlic from the tomato mixture. Arrange the crêpe packets with tomato vegetables and remaining black salsify on warmed plates.