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🍽️ Savory Crêpe Rolls with Four Fillings

485 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 125 g flour
• 250 ml water
• 0.5 tsp salt
• 1 pinch sugar
• 2 tbsp olive oil
• 2 tomatoes
• 50 g goat cream cheese
• 10 basil leaves
• pepper (coarsely ground)
• salt
• 1 garlic clove
• 1 tbsp olive oil
• 100 g black pitted olives
• 2 garlic cloves
• 5 basil leaves
• 2 tbsp olive oil
• salt
• 1 pinch cayenne pepper
• 3 slices smoked salmon
• juice of one lemon
• 2 tbsp keta caviar
• 0.5 bunch chives
• 1 tbsp sunflower oil
• 1 tomato
• 0.5 avocado
• 0.5 cucumber
• 2 boiled sweet potatoes
• 0.5 red onion
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions

1. 1. Whisk eggs, flour, salt, sugar, water, and oil in a bowl until a smooth, liquid batter forms.
2. 2. Heat a non-stick pan with a little oil and bake several thin crêpes one after the other.
3. 3. Set the finished crêpes aside to cool.
4. 4. Wash the tomatoes, halve them, remove the core, and dice the flesh into small cubes.
5. 5. Peel the garlic clove and chop it finely.
6. 6. Mash the chopped garlic with a pinch of salt on a cutting board until it forms a fine paste.
7. 7. Wash the basil and chop it finely.
8. 8. Crumble the goat cheese into small pieces using your fingers.
9. 9. Mix the tomato cubes, garlic paste, basil, goat cheese, oil, salt, and pepper in a bowl.
10. 10. Let the filling rest for five minutes to allow the flavors to meld.
11. 11. Chop the olives finely and further break them down with a hand blender to achieve a coarse texture.
12. 12. Peel the garlic cloves for the olive filling and chop them finely.
13. 13. Wash the basil for the olive filling and chop it finely.
14. 14. Mix the olives with the garlic, basil, oil, and cayenne pepper.
15. 15. Add more cayenne pepper if you prefer a spicier filling.
16. 16. Cut the salmon into thin strips.
17. 17. Drizzle the salmon with lemon juice.
18. 18. Cut the chives into small rings.
19. 19. Mix the salmon, caviar, chives, and oil in a bowl.
20. 20. Let the salmon filling rest briefly.
21. 21. Peel the potatoes and cut them into very small cubes.
22. 22. Peel the avocado and cucumber and cut them into small cubes.
23. 23. Peel the onion and chop it finely.
24. 24. Blanch the tomatoes briefly by placing them in boiling water for a short time.
25. 25. Remove the skin from the tomatoes, remove the core, and dice the flesh into small cubes.
26. 26. Combine all the prepared vegetables in a bowl.
27. 27. Season the vegetable filling with salt, pepper, oil, and vinegar.
28. 28. Mix the ingredients thoroughly.
29. 29. Taste the filling and adjust with additional salt or vinegar if necessary.
30. 30. Let the vegetable filling rest for five minutes.
31. 31. Cut each crêpe in half using a knife.
32. 32. Fill the crêpe halves with the various prepared fillings.
33. 33. Roll the filled crêpes into cigar shapes.
34. 34. Serve the rolls on a plate or in a glass.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 38 g