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🥗 Savory Crepe Rolls with Goat Cheese and Crisp Salad

512 kcal · 30 min · 4 servings

Ingredients

• 200 g mixed salad (e.g. arugula, lamb's lettuce, 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 fresh goat cheese
• pepper (from the mill)

Instructions

1. 1. Wash the salad thoroughly under running water.
2. 2. Shake the salad dry or pat it with a kitchen towel.
3. 3. Chop the salad into coarse pieces.
4. 4. Peel the onion.
5. 5. Peel the garlic.
6. 6. Cut the onion into small cubes.
7. 7. Slice the garlic into thin rounds.
8. 8. Wash the chili pepper.
9. 9. Halve the chili pepper lengthwise.
10. 10. Remove the seeds and white inner membranes from the chili.
11. 11. Cut the chili into thin strips.
12. 12. Put the flour into a bowl.
13. 13. Pour the milk into the flour.
14. 14. Add the egg yolks to the bowl.
15. 15. Add a pinch of salt.
16. 16. Mix everything into a smooth batter.
17. 17. Beat the egg whites until stiff.
18. 18. Gently fold the stiff egg whites into the batter.
19. 19. Heat two tablespoons of oil in a pan.
20. 20. Fry the pancakes one after the other until golden brown.
21. 21. Remove the finished pancakes from the pan.
22. 22. Place the pancakes on a kitchen towel.
23. 23. Let the pancakes drain briefly.
24. 24. Heat the remaining oil in a different pan.
25. 25. Add the onion cubes to the hot pan.
26. 26. Add the garlic slices.
27. 27. Sauté the vegetables until translucent.
28. 28. Remove the sautéed vegetables from the pan.
29. 29. Mix the warm vegetables with the chili strips.
30. 30. Fold the vegetable-chili mixture into the salad.
31. 31. Let the pancakes cool down slightly.
32. 32. Spread one tablespoon of cream cheese on a pancake.
33. 33. Season the cream cheese layer with salt.
34. 34. Season the cream cheese layer with pepper.
35. 35. Place the salad on the spread side.
36. 36. Roll up the pancake tightly.
37. 37. Halve the roll.
38. 38. Arrange the pancake rolls on plates.

Nutrition per serving

• kcal: 512
• Protein: 21 g · Fett/Fat: 20 g · Carbs: 62 g