← All recipes

🍽️ Small Crêpe Pouches with Black Salsify and Tomatoes

205 kcal · 30 min · 4 servings

Ingredients

• 30 g Butter (2 tbsp)
• 30 g buckwheat flour (2 tbsp)
• 2 eggs
• 130 ml milk (3.5% fat)
• salt
• pepper
• 1 clove garlic
• 200 g small 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 the butter in a small frying pan over medium heat.
2. 2. Brown the butter lightly until it has a nutty color.
3. 3. Remove the pan from the heat and let the butter cool down briefly.
4. 4. Put flour, eggs, and milk into a large bowl.
5. 5. Stir the ingredients with a hand mixer until smooth and no lumps remain.
6. 6. Pour the cooled liquid butter into the batter and stir it in.
7. 7. Season the batter with salt and pepper.
8. 8. Let the batter rest for 25 to 30 minutes to allow it to swell.
9. 9. Peel the garlic and press the cloves lightly with the flat side of a wide knife.
10. 10. Wash the tomatoes thoroughly and pat them dry with a kitchen towel.
11. 11. Rinse the rosemary and thyme and shake them dry.
12. 12. Heat half a tablespoon of oil in a frying pan.
13. 13. Sauté the tomatoes, herbs, and garlic over medium heat for 4 to 5 minutes.
14. 14. Season the mixture with cumin, salt, and pepper.
15. 15. Pour in some wine or broth and let it reduce briefly.
16. 16. Transfer the tomato mixture to a small baking dish (approx. 18x22 cm).
17. 17. Preheat the oven to 160 °C (convection: 140 °C, gas: setting 2).
18. 18. Cook the vegetables in the oven for about 20 minutes.
19. 19. Boil water in a small pot.
20. 20. Blanch the chive stems in the boiling water for about 30 seconds.
21. 21. Rinse the chive stems immediately under cold water.
22. 22. Let the chive stems drain on kitchen paper.
23. 23. Put vinegar and 2 liters of cold water into a bowl.
24. 24. Wash the black salsify thoroughly.
25. 25. Peel the black salsify, preferably wearing rubber gloves.
26. 26. Place the peeled black salsify immediately into the vinegar water.
27. 27. Let the black salsify drain well in a sieve.
28. 28. Pat the black salsify dry with kitchen paper.
29. 29. Slice the black salsify diagonally into thin slices.
30. 30. Heat half a tablespoon of oil in a non-stick frying pan.
31. 31. Fry the black salsify over medium heat for about 10 minutes, turning them frequently.
32. 32. Squeeze the half lemon.
33. 33. Sprinkle sugar over the black salsify.
34. 34. Caramelize the black salsify while turning them.
35. 35. Season the black salsify with salt and pepper.
36. 36. Add 1 to 2 teaspoons of lemon juice and adjust the seasoning to taste.
37. 37. Heat a small non-stick frying pan with half a teaspoon of oil.
38. 38. Pour a quarter of the batter into the pan and bake a thin crêpe.
39. 39. Repeat the process with the remaining oil and batter to bake a total of 4 crêpes.
40. 40. Place the finished crêpes side by side on the work surface.
41. 41. Distribute half of the caramelized black salsify onto the crêpes.
42. 42. Gather the crêpes like small pouches.
43. 43. Tie each pouch carefully with a chive stem.
44. 44. Remove the herbs and garlic from the tomato mixture.
45. 45. Serve the crêpe pouches on pre-warmed plates.
46. 46. Serve the tomato mixture and the remaining black salsify as a side dish.

Nutrition per serving

• kcal: 205
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 14 g