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🍽️ Crispy Cheese Crepes with Fresh Cucumber and Fennel Salad

700 kcal · 30 min · 4 servings

Ingredients

• 1 small cucumber
• 1 bulb fennel
• 2 tsp lemon juice
• salt
• pepper from the mill
• 5 tbsp sunflower oil
• 200 g wheat wholemeal flour
• 400 ml milk
• 3 eggs (size M)
• salt
• 100 g mixed nuts
• 150 g grated Emmental

Instructions

1. 1. Rinse the cucumber and fennel thoroughly under running water.
2. 2. Slice the vegetables into very thin strips.
3. 3. Add lemon juice, salt, pepper, and 3 tablespoons of oil to a bowl.
4. 4. Mix the marinade ingredients well together.
5. 5. Add the cucumber and fennel strips to the marinade.
6. 6. Let the vegetables marinate to absorb the flavors.
7. 7. Whisk flour, milk, eggs, and salt together in a separate bowl.
8. 8. Stir the batter until it is completely smooth and lump-free.
9. 9. Let the batter rest for 30 minutes in a quiet place.
10. 10. Preheat a non-stick pan.
11. 11. Brush the pan thinly with oil.
12. 12. Pour a small amount of batter into the hot pan.
13. 13. Fry the crepe until golden brown on both sides.
14. 14. Fold the finished crepe into a quarter.
15. 15. Place the folded crepes side by side in a shallow baking dish.
16. 16. Sprinkle the nuts and cheese evenly over the crepes.
17. 17. Preheat the oven (electric oven: 250 degrees, gas oven: level 4 to 5).
18. 18. Place the baking dish in the oven.
19. 19. Bake the dish until the cheese is completely melted.
20. 20. Remove the crepes from the oven.
21. 21. Serve the warm crepes together with the marinated vegetables.

Nutrition per serving

• kcal: 700
• Protein: 33 g · Fett/Fat: 45 g · Carbs: 41 g