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🍽️ Cheddar Crespelle

611 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the flour in a bowl.
  2. 2. Stir in the milk until you have a smooth batter.
  3. 3. Let the batter rest for 30 minutes.
  4. 4. Peel the onion and chop it finely.
  5. 5. Wash the savoy cabbage and cut it into thin strips.
  6. 6. Peel the carrots and cut them into thin sticks.
  7. 7. Rinse the chickpeas and let them drain.
  8. 8. Grate the cheddar.
  9. 9. Beat the eggs with a pinch of salt.
  10. 10. Add the eggs and one tablespoon of oil to the flour mixture.
  11. 11. Whisk everything well.
  12. 12. Heat a frying pan.
  13. 13. Grease the pan with a little oil.
  14. 14. Pour in one-eighth of the batter.
  15. 15. Fry the pancake from both sides over medium heat for about 4 minutes until golden brown.
  16. 16. Repeat the process until you have made a total of 8 thin pancakes.
  17. 17. Heat the remaining oil in a second pan.
  18. 18. Sauté the onion in it over medium heat for 2 minutes until translucent (clear and soft).
  19. 19. Add the savoy cabbage and carrots.
  20. 20. Cook the vegetables for another 3 to 5 minutes.
  21. 21. Stir in the chickpeas.
  22. 22. Add half of the ricotta.
  23. 23. Add about 30 grams of cheddar.
  24. 24. Crush the fennel seeds in a mortar.
  25. 25. Add the fennel seeds to the vegetables.
  26. 26. Season the filling with salt and pepper.
  27. 27. Place some vegetables on one half of each pancake.
  28. 28. Roll up the pancakes from the filling side.
  29. 29. Place the crespelle in a baking dish.
  30. 30. Spread the remaining ricotta over the crespelle.
  31. 31. Sprinkle with the remaining cheddar.
  32. 32. Preheat the oven to 180 degrees conventional heat (convection 160 degrees; gas mark 2-3).
  33. 33. Bake the crespelle in the preheated oven for 20 to 25 minutes.

Nutrition per serving