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🍽️ Crespelle with Creamy Vegetable Filling and Onion-Cranberry Jam

490 kcal · 30 min · 4 raciones

Ingredientes

• Salt pinch
• Kohlrabi 2 pcs.
• Onions, red 2 pcs.
• Mushrooms, white 250 g
• Cranberries, dried 50 g
• Parsley, fresh 20 g
• Oil 6 tbsp
• Sugar 2 tbsp
• Red wine, dry 100 ml
• Pepper, black ground pinch
• Cream cheese, plain 100 g
• Spelt wholemeal flour 250 g
• Eggs 3 pcs.
• Milk 400 ml

Preparación

1. 1. Bring about 500 milliliters of salted water to a boil in a pot and cover it.
2. 2. Peel the kohlrabi and remove any hard spots.
3. 3. Cut the kohlrabi into small cubes.
4. 4. Halve the onions, peel them, and dice them finely.
5. 5. Chop the cranberries finely.
6. 6. Clean the mushrooms with kitchen paper if necessary and quarter them.
7. 7. Wash the parsley and dry it thoroughly.
8. 8. Pluck the parsley leaves from the stems and chop them finely.
9. 9. Cook the kohlrabi in the salted water for about 5 minutes.
10. 10. Set aside about 50 milliliters of the cooking water.
11. 11. Drain the kohlrabi in a colander.
12. 12. Let the kohlrabi cool down briefly and drain it well.
13. 13. Rinse out the pot.
14. 14. Heat 2 tablespoons of oil in the pot over medium heat.
15. 15. Add the onions, cranberries, and sugar.
16. 16. Sweat the mixture for about 4 minutes.
17. 17. Deglaze the mixture with red wine.
18. 18. Bring the mixture to a boil.
19. 19. Let the mixture simmer for about 5 minutes.
20. 20. Stir the mixture occasionally.
21. 21. Season the mixture with salt and pepper.
22. 22. Set the onion-cranberry jam aside.
23. 23. Heat 2 tablespoons of oil in another pot over high heat.
24. 24. Fry the mushrooms in it for about 2 minutes over high heat.
25. 25. Add the kohlrabi cubes.
26. 26. Salt the mixture.
27. 27. Cook the mixture for about 3 minutes.
28. 28. Reduce the heat to medium.
29. 29. Stir in cream cheese and 2 tablespoons of the cooking water.
30. 30. Let the mixture simmer for about 1 minute.
31. 31. Season the mixture with salt and pepper to taste.
32. 32. Put the spelt flour into a bowl.
33. 33. Add the eggs.
34. 34. Fill the bowl with milk.
35. 35. Whisk everything well with a whisk.
36. 36. Stir in about half of the parsley.
37. 37. Season the batter with salt and pepper to taste.
38. 38. Heat ½ tablespoon of oil in a pan over medium heat.
39. 39. Pour ¼ of the batter into the pan.
40. 40. Bake 4 crespelle one after the other.
41. 41. Add the remaining parsley to the vegetables.
42. 42. Add some cooking water to the vegetables if desired.
43. 43. Roll the crespelle with the creamy vegetable filling.
44. 44. Serve the crespelle together with the onion-cranberry jam.

Nutrición por ración

• kcal: 490
• Protein: 19 g · Fett/Fat: 19 g · Carbs: 62 g