for 4 person

Crêpes

40 g	white flour
¼ tsp	salt
½ dl	Free From Milch
¼ dl	water
1	egg
	oil, for frying

Filling

1 tbsp	olive oil
1	red onion, cut into thin slices
1 tsp	rosemary, finely chopped
200 g	red chicory, cut into thin slices
½ tbsp	honey
1 tbsp	balsamic vinegar
½ tsp	salt
a little	pepper
20 g	walnut kernels, coarsely chopped
60 g	smoked ham in slices
125 g	Free From Mozzarella, torn into pieces
4 tbsp	grated Parmesan
2 tbsp	Free From Milch

How it's done

Crêpes

Mix the flour and salt in a bowl. Pour in the milk, stir until smooth. Add the water and egg, whisk to form a smooth batter. Cover and leave to stand at room temperature for approx. 30 mins. Heat a dash of oil in a non-stick frying pan. Pour ¼ of the batter into the pan to make a crêpe (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe and finish cooking. Slide the crêpe onto a plate. Repeat this step three more times.

Filling

Heat the oil in the same pan. Sauté the onion and rosemary for approx. 5 mins., add the chicory and cook for a further 5 mins. Add the honey and balsamic, season. Mix in the walnuts. Place one slice of ham, 2 tbsp of filling and some mozzarella on each crêpe, fold in twice and place in the prepared dish. Mix the parmesan and milk, pour on top of the crêpes along with the rest of the filling.

To finish in the oven

Approx. 10 mins. in the upper half of an oven preheated to 220°C.

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