Crepe Rolls

Ingredients

• 80 g flour
• 225 ml milk
• 1 egg
• 2 tbsp sunflower seeds
• 1 tbsp oil
• 150 g onions
• 1 tbsp butter
• 100 ml Vegetable broth
• Salt
• Pepper
• 2 tbsp capers
• 100 g tea sausage
• 1 handful endive salad leaf

Instructions

1. 1.

   Whisk flour with milk, egg and ¼ tsp salt. Let rest for 30 minutes.

2. 2.

   Chop sunflower seeds and toast them in a small pan without fat. Transfer to a plate.

3. 3.

   Meanwhile peel and dice onions. Heat butter, sauté onions and pour in broth. Cook onions until almost all liquid has evaporated. Season with salt and pepper and roughly puree the onions. Stir in capers.

4. 4.

   Stir the crepe batter. In batches, bake thin crepes in slightly hot oil, sprinkling each with sunflower seeds.

5. 5.

   Spread the crepe rolls with tea sausage and onion filling, top with salad leaves. Roll the crepes and cut into pieces. Secure with wooden sticks.