Name: Wild Garlic Cream Cheese Crêpes on Salad Bed with Almond Vinaigrette
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 Portionen
Ingredients: 1 piece Egg (size S); 35 g Flour; 85 ml Milk; to taste Salt; 25 g Almond slivers; 8 piece Wild garlic leaves; 200 g Double cream cream cheese; to taste Pepper; 2 tsp Oil; 1 piece Mini romaine lettuce heart; 1 piece Frisée lettuce; 12 piece Cherry tomatoes; 2 tbsp Olive oil; 2 tbsp White wine vinegar; 0.25 tsp Mustard

Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

40 Min

This Thermomix® recipe for Wild Garlic Cream Cheese Crêpes on Salad Bed with Almond Vinaigrette is ready in 55 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These wild garlic cream cheese crêpes are a real eye-catcher and taste simply delicious! I especially like to make them in spring, when the wild garlic comes fresh from the garden. The combination of the tender crêpes, the spicy cream cheese cream and the crunchy salad with the almond vinaigrette is simply unbeatable. The recipe is super easy and quick to prepare, perfect for a light lunch or as an appetizer for a festive menu. The almond vinaigrette gives the salad a fine nutty note. If you like, you can sprinkle some extra roasted almond flakes on top. An absolute favorite recipe!

Ingredients (15 ingredients)

1 piece Egg (size S)
35 g Flour
85 ml Milk
to taste Salt
25 g Almond slivers
8 piece Wild garlic leaves
200 g Double cream cream cheese
to taste Pepper
2 tsp Oil
1 piece Mini romaine lettuce heart
1 piece Frisée lettuce
12 piece Cherry tomatoes
2 tbsp Olive oil
2 tbsp White wine vinegar
0.25 tsp Mustard

Preparation (8 steps)

Prepare the crêpe batter

Thermomix® Setting

20 sec/Speed 4

Place egg, flour, milk and a pinch of salt in the mixing bowl and mix for 20 sec/speed 4. Then transfer the dough and let it swell for about 15 minutes.

Roast almond slivers

Roast the almond slivers in a pan without fat until golden brown and then set aside.

Prepare wild garlic

Wash the wild garlic, shake dry and cut into fine strips.

Prepare cream cheese cream

Thermomix® Setting

15 sec/Speed 3

Put the double cream cream cheese, wild garlic strips, salt and pepper in the mixing bowl and mix for 15 sec/speed 3. Then transfer the cream cheese cream.

Bake crêpes

Heat 1/2 teaspoon of oil in a coated pan (15 cm Ø). Add 1/4 of the dough to the pan and fry over medium heat for about 1 minute per side until golden brown. Keep the finished crêpes warm. Process the remaining dough in the same way with about 1/2 teaspoon of oil each time.

Prepare salad

Wash and spin dry the lettuce. Cut romaine lettuce leaves and 10–12 leaves from the frisée into small pieces. Use the rest for other purposes. Wash and halve the tomatoes.

Prepare vinaigrette

Thermomix® Setting

10 sec/Speed 3 Reverse

Put olive oil, white wine vinegar, mustard, salt and pepper in the mixing bowl and mix for 10 sec/speed 3. Add the roasted almond slivers and stir in for 5 sec/reverse rotation speed 2.

Fill and arrange crêpes

Spread a quarter of the cream cheese cream on one end of each crêpe, roll up and halve diagonally. Distribute lettuce and tomato halves on plates. Drizzle with vinaigrette and arrange crêpe halves on top.