en de it
weinzencrepes-winkelkeller

Wheat crêpes with speck and fresh cheese filling

Preparation

To make the dough, whisk together the eggs and the mineral water, add the flour and season with salt and pepper. Bake thin crêpes in a non-stick pan (diameter approx. 30 cm and let them cool down. For the filling, dice an onion finely, sweat it in a pan and let it cool down. Now add the fresh cheese, mascarpone, salt and pepper to the onions and mix together. Cut the speck into thin slices. Cover each crêpe with about 70 g of the cheese filling and place 4 large speck slices on it. Roll the crêpes up and cut through the centre. Plate with seasonal salad greens and maybe some diced tomatoes and serve immediately.

Beer recommendation
We recommend the variety Weizen

Wine recommendation
We recommend Chardonnay.

Ingredients for

2 servings
4 servings
8 servings
Batter
75 g all purpose wheat flour
2 free range eggs from South Tyrol
85 ml mineral water
Oil
Salt and freshly ground pepper

Filling
8 slices of Speck Alto Adige PGI
75 g fresh cheese (ricotta)
75 g mascarpone
10 g chives
15 g onion
Salt and freshly ground pepper

Other
Seasonal salad greens

Batter
150 g all purpose wheat flour
4 free range eggs from South Tyrol
170 ml mineral water
Oil
Salt and freshly ground pepper

Filling
16 slices of Speck Alto Adige PGI
150 g fresh cheese (ricotta)
150 g mascarpone
20 g chives
30 g onion
Salt and freshly ground pepper

Other
Seasonal salad greens
Batter
300 g all purpose wheat flour
8 free range eggs from South Tyrol
340 ml mineral water
Oil
Salt and freshly ground pepper

Filling
32 slices of Speck Alto Adige PGI
300 g fresh cheese (ricotta)
300 g mascarpone
40 g chives
60 g onion
Salt and freshly ground pepper

Other
Seasonal salad greens