Goat's cheese and aubergine stuffed crêpes

Goat's cheese and aubergine stuffed crêpes

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat


For 4 people
tbsp wheat flour type 550 (all-purpose)
ml Alnatura long-life alpine milk, 3.5%
Alnatura sea salt
Alnatura black pepper
Alnatura oil for frying
small bunch of rocket
Fresh goat's cheese in oil with herbs

In a mixer, combine the flour, egg and milk to form a smooth batter and season with salt and pepper.

Put a little oil in a frying pan and cook crêpes that are as thin as you can make them.

Set aside to cool.

Slice the aubergine as thinly as possible, sprinkle with salt and fry in a pan with no fat.

Wash, trim and chop the rocket.

Spread the goat's cheese on the cooled crêpes.

Sprinkle over the chopped rocket and top with overlapping slices of aubergine.

Roll up the crêpes and chill for about 1 hour in the fridge.

Cut the crêpes into 2 cm thick slices.

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