Crêpes with Camembert and pears, pine nuts and cranberries

Ingredients for 2 servings:

• 1 egg(s)
• 125 g flour
• 125 ml water
• 125 ml milk
• ½ tsp salt
• 1 tbsp parsley, chopped
• 1 pear(s)
• 100g Camembert(s)
• 1 tbsp vinegar (raspberry vinegar)
• 2 tbsp cranberries
• 25 g pine nuts
• pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the batter, put the flour and salt in a mixing bowl, crack the egg into the center, and whisk vigorously with the milk until a smooth batter forms. Then stir in the water and sprinkle in the parsley. The resulting crêpe batter will be relatively runny, so you can make particularly thin crêpes. For the filling, first toast the pine nuts in a non-stick pan over medium heat. Cut the Camembert into 1 cm cubes. Peel and core the pear, then dice it and place it in a bowl with the Camembert and pine nuts. Mix the mixture with the cranberries and raspberry vinegar and season with pepper. Now, in a lightly greased, non-stick pan, cook four thin crêpes from the batter. Spread the filling on top, roll up the crêpes, and heat in the pan over low heat until the Camembert has melted. The crêpes can also be stored on plates in the oven at 50°C until ready to eat. The crêpes can be served as a main course for 2 people or as an appetizer for 4 people.