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🍽️ Spinach Crepe with Herb Quark and Lamb's Lettuce with Crispy Radishes

556 kcal · 30 min · 4 servings

Spinach Crepe with Herb Quark and Lamb's Lettuce with Crispy Radishes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 80 °C (fan). Wash the spring onions, dry them thoroughly, and cut the green and white parts separately into fine rings. Wash the spinach and dry it in a salad spinner.
  2. 2. Heat 1 tbsp olive oil in a pan over medium heat and sweat the white spring onion parts for approx. 1 minute. Add the spinach and let it wilt for about 2 minutes. Season with a little salt and let cool on a plate.
  3. 3. Wash the radishes thoroughly, remove the greens, and quarter or eighth them depending on size. Wash the corn salad and spin it dry as well. In a bowl, mix about 4 tbsp of the green spring onion parts, the radishes, and the corn salad and set aside.
  4. 4. Wash the parsley, dry it, and chop it finely. In a bowl, mix the quark, mayonnaise, the remaining green spring onion parts, salt, and pepper well. In another bowl, whisk the balsamic vinegar, mustard, 2 tbsp olive oil, salt, and pepper well for the dressing.
  5. 5. In another bowl, whisk flour, eggs, and milk with a whisk to form a homogeneous batter. Roughly chop the spinach, add it to the batter, season with salt and pepper, and mix well.
  6. 6. Heat ½ tbsp olive oil in the pan over medium heat, pour in about 1 ladle of batter (1/8 of the total batter) – so that the bottom of the pan is lightly covered – and bake 8 crêpes (thin pancakes) one after the other. Keep the finished crêpes warm in the oven.
  7. 7. Just before serving, add the dressing to the salad and mix well. Take the crêpes out of the oven, spread with the herb quark, and roll up as desired. Serve on plates with the salad and enjoy. Bon appétit!

Nutrition per serving