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🍽️ Savoy Cabbage Crêpe Rolls

365 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 4 tbsp mineral water (with carbonation)
• 100 ml milk (3.5% fat)
• 20 g whole wheat flour (2 tbsp)
• 1 savoy cabbage (medium)
• salt
• 250 g low-fat quark
• 2 tsp mixed herbs (frozen)
• pepper
• 2 tsp olive oil
• 80 g Parma ham (8 slices)

Instructions

1. 1. Put eggs, sparkling water, milk, and flour into a tall container.
2. 2. Blend the ingredients with a hand blender until you have a smooth batter.
3. 3. Let the batter rest for about 15 minutes.
4. 4. Wash the savoy cabbage and cut out the hard core.
5. 5. Carefully remove 8 large outer leaves from the head.
6. 6. Blanch (briefly cook in boiling water) the leaves in salted boiling water for 3 to 4 minutes.
7. 7. Use the remaining cabbage for another dish.
8. 8. Remove the leaves using a slotted spoon.
9. 9. Place them in a colander and rinse them with cold water.
10. 10. Let the leaves drain.
11. 11. Slice the thick leaf ribs flat.
12. 12. Whip quark (a type of fresh cheese) in a bowl with a whisk until creamy.
13. 13. Stir in a little more sparkling water if desired.
14. 14. Stir the frozen herbs into the quark.
15. 15. Season the mixture with salt and pepper.
16. 16. Heat oil in a non-stick pan.
17. 17. Cook 4 thin crêpes one after another from the batter.
18. 18. Place the finished crêpes on your work surface.
19. 19. Let the crêpes cool down slightly.
20. 20. Spread half of the herb quark onto the crêpes.
21. 21. Top each crêpe with 2 savoy cabbage leaves.
22. 22. Place 2 slices of ham on the leaves.
23. 23. Spread the remaining half of the herb quark on top.
24. 24. Roll up the crêpes tightly.
25. 25. Slice the rolls into pieces.
26. 26. Serve the rolls.

Nutrition per serving

• kcal: 365
• Protein: 39 g · Fett/Fat: 15 g · Carbs: 16 g