Stuffed Crepe "family"
Ingredients
- For the crepes
- 130 grams Pastry flour
- 1 egg yolk
- 2 eggs
- 120 milliliters milk
- 120 milliliters mineral water
- 2 Tbsps butter
- 1 pinch salt
- butter (for frying)
- For the filling
- 150 grams Ground meat
- 1 Tbsp butter
- 1 shallot
- 1 Tbsp Tomato paste
- 3 Tbsps Ketchup
- 1 can Corn
- salt
- peppers
- For decorating
- 500 grams Cream quark (40% fat)
- 2 bowls Cress
- 1 bowl Watercress
- peppercorns
- Mustard seed
- Juniper berries
- 1 Bell pepper
Preparation steps
For the crepes, mix flour, salt, eggs and egg yolks until smooth. Stir milk, mineral water and melted butter into egg mixture and let stand for about 1 hour. Heat butter in a coated non-stick coated pan. With a small ladle, spoon a bit of batter into pan. Tilt and rotate pan to evenly distribute batter. Fry crepe until golden brown, turn over with a spatula and fry until golden brown on other side. Repeat with remaining batter, finishing with 12 crepes. Keep finished crepes warm in the oven.
For the filling, peel the shallot and chop finely. Crumble ground meat, fry in butter, add shallot and sauté. Mix tomato paste and ketchup and stir into filling mixture with 3-4 tablespoons water. Drain corn, stir into filling and season with salt and pepper. Spread filling up centers of crepes, fold up bottom ends and roll up. Place 3 crepes seam-side down on each plate.
Decorate rolled crepes as desired to resemble a mom, a dad and a child. Dye about 1/3 of the quark dark brown by mixing with some cocoa powder if desired, place in a zipper bag, cut a small hole at one corner and pipe labels for crepe people as desired. Place remaining quark in another zipper bag, cut a small hole at one corner and pipe decorations at the "feet" of the crepe people. Decorate crepe people with eyes, noses, mouths and other details using watercress, peppercorns, mustard seed, juniper berries and pieces of bell pepper before serving.
