Ingredients
- 200 ml milk
- 100 ml sparkling water
- 4 eggs
- 150 g flour
- 75 g butter
- 2-3 handfuls of lamb's lettuce
- ½ TL Dijon mustard
- 2 tablespoons cider vinegar
- 4 tablespoons walnut oil
- 50 g bacon
- 100 g nut mix or walnuts
- 2 teaspoons olive oil
- 2 pears
- 8 radicchio leaves
- 1 teaspoon honey
- 150 g gorgonzola
- salt and pepper
Instructions
1. Mix milk, sparkling water and eggs. Stir in flour and a pinch of salt. Melt 50 g butter and stir in. Cover the dough and let it rest for about 30 minutes.
2. Wash the lamb's lettuce. mix mustard, vinegar, walnut oil and 2 tablespoons of water to a vinaigrette. Dice the bacon, fry it in a pan and drain on kitchen paper. Preheat oven to 80°C top/bottom heat.
3. Brush a coated pan with the remaining butter (25 g) and heat. Pour one eighth of the dough into the pan and spread it in the pan by tossing. Bake the crepe until golden brown, turn it over and bake the second side also until golden brown. Make eight crepes this way. Cover with aluminium foil and keep warm in the oven.
4. Roast the nuts with ½ tl olive oil in a frying pan until golden. wash the pears, cut them in half, remove the core and cut the pears into wedges. Wash the radicchio and pluck into small pieces.
5. Sauté the pears in the remaining olive oil (1 ½ tl), add honey and radicchio and allow to caramelize slightly.
6. cover the crêpes with the pears, radicchio, nuts and gorgonzola, season with pepper and salt and wrap. mix the salad with vinaigrette and bacon. serve the crêpes with the salad.
