godz. - 11:41

Spring crepes


I worship spring. Especially the moment when it becomes apparent that it is already here. Small buds and then subtle green haze on the trees, and fresh grass which will never again have such a beautiful and luscious colour. It is nice to wake up (even very early) and on the way to school hear the crazy twitter of the birds. I'm even not unhappy at the thought of the weekend when the clocks go forward. Mind you, every day is lighter for longer.

Today I would like to share with you a spring proposal. Decide for yourself whether to eat it for breakfast, dinner or supper. I prepared these amazing green crepes for dinner. To decorate my spring crepes I used cress. For me it is the next sign of spring and upcoming Easter.

The inspiration comes from http://moniamieszaigotuje.blogspot.com.

340g of ready semolina
700ml of milk
100g of spinach
2 eggs
4 tablespoons of oil
a hint of salt
200g of cottage cheese
100ml of natural yoghurt
6 radishes
3 tablespoons of cress
salt and pepper

Pour 600ml of cold milk onto the semolina, mix it in thoroughly and leave for half an hour.
Blend the spinach (without the stems) with 100ml of milk. Add the spinach, eggs, oil and salt to the semolina and mix them in. Pour a portion of the dough into a medium frying pan and fry on both sides.
Cut the radishes into thin strips. Mix the cottage cheese with the yoghurt (or mash with a fork). Add the radish and cress, and spice it up with salt and pepper and stir.
Put the filling on every crepe and roll it up.

Enjoy your meal!

Try also
Crepe dreams
Millet groats pikelets with pineapple
Kohlrabi-carrot pancakes


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