Crêpe with Salad and Goat Cheese

Ingredients

• 200 g mixed salad (e.g., arugula, field spinach, watercress etc.)
• 1 onion
• 3 Garlic cloves
• 1 large red chili pepper
• 350 g whole wheat flour
• 0.5 l milk
• 2 eggs (separated)
• Salt
• 3 tbsp olive oil
• 100 g goat fresh cheese
• black pepper (ground)

Instructions

1. 1.

   Wash and dry the salad, then roughly chop it. Peel the onion and garlic; dice the onion and slice the garlic thinly. Wash the chili, halve it, remove seeds and white membranes, and cut into strips.

2. 2.

   For the crêpes, whisk flour with milk, yolks, and a pinch of salt until smooth. Beat egg whites stiff and fold into the batter. Heat 2 tbsp oil in a pan and cook 8 crêpes one by one until golden brown. Remove and let drain briefly on kitchen paper.

3. 3.

   In another pan heat remaining oil. Sauté onion and garlic until translucent, then remove and mix with chili strips into the salad.

4. 4.

   Spread 1 tbsp goat cheese on each slightly cooled crêpe, season with salt and pepper, and top with salad. Roll up the crêpes, cut in half, and serve on plates.