Turmeric Crêpe Rolls

Ingredients

• 100 g spelt whole‑grain flour
• Salt
• 2 tsp Turmeric powder
• 30 g liquid butter
• 2 Eggs
• 180 ml milk (3.5% fat)
• 1 tbsp Rapeseed Oil
• 250 g cream cheese (45% fat in total)
• 120 g low‑fat quark
• Pepper
• nutmeg
• 2 carrots
• 2 spritzes lemon juice
• wooden skewers

Instructions

1. 1.

   Mix flour with salt and turmeric. Whisk butter, eggs and milk vigorously, then add the dry mixture. Stir until a smooth batter forms and let it rest for 10 minutes.

2. 2.

   Heat a skillet with a little oil. Pour 1–2 tbsp of batter onto each side and cook 1–2 minutes per side until thin crêpes are golden‑yellow. Remove and set aside. Repeat until all batter is used.

3. 3.

   Meanwhile, blend cream cheese and quark until smooth, seasoning with salt, pepper and freshly grated nutmeg. Peel, wash and finely grate carrots; mix with lemon juice.

4. 4.

   Place one crêpe on parchment paper, spread 1 tbsp of the cheese‑quark mixture over it, top with grated carrot, roll up, cut into ~2 cm wide diagonal rolls and secure with small wooden skewers.