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Wednesday, September 15, 2010

Crepe filled with Kohlrab

This is a standard dish with us when kohlrab is plenty.  Usually, the pancakes/crepes are made with a crepe pan.  And when there are leftover pancakes, we would have them with jams, chocolate spread or peanut butter.

The following receipe makes 6-10 pancakes (in a Tamago pan of course).

Crepes Ingredients
  • 150 gm allpurpose flour
  • 1 tsp sugar + 2 eggs (L)
  • 250 ml fresh milk
  • 1 pinch of salt
  • oil for pan
  1. Mix all (except oil) and let rest for 15 minutes.
  2. Heat a crepe pan or any non-stick shallow pan.
  3. Add enough oil to cover pan.
  4. Turn heat down to medium and pour in enough of pancake dough to cover the whole pan thinly.
  5. When the sides start to curl, flip pancake/crepe over and cook till desired 'tan'.
  6. Note: I used a Tamago egg pan to make crepes in this receipe
Kohlrab in white sauce ingredients
  • 2 kohlrab peeled, sliced into sticks with knife or mandoline
  • 1 small onion (chopped)
  • 1 tsp allpurpose flour
  • 250 ml chicken/vegetable stock
  • 250 ml milk + salt and pepper
  • 1/2 cup white wine (optional)
  • 2 tbsp oil
  1. Heat 2 tbsp oil in a pan.
  2. Add chopped onions and stir-fry till aromatic.
  3. Add flour, stir quickly for 6-8 seconds before adding chicken/vegetable stock and milk.
  4. Add Kohlrab and cook on medium heat for 10 minutes or until soft.
  5. Add salt and pepper (and wine) to taste.

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