Crêpes filled with wild garlic

Ingredients for 2 servings:

• 130 g flour
• 250 ml milk
• 1 egg(s)
• 1 pinch of salt
• 30 g bacon, streaky
• 60 g mozzarella
• 150 g wild garlic (wild garlic puree)
• 1 small onion(s)
• nutmeg
• salt and pepper
• 20 g Parmesan, grated
• 30 g butter
• 60 g wild garlic (wild garlic leaves)
• Water

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

For 150g of wild garlic purée, you need about 60g of fresh wild garlic leaves. Wash them thoroughly, cut into coarse strips, and simmer with a little water in a covered saucepan over low heat for 5 minutes. Then, once the mixture has cooled slightly, puree it with the cooking water. I always make larger batches and freeze the purée in portions. For the crêpes, mix the egg, milk, salt, and flour into a batter and let it rest for 20 minutes. Dice the mozzarella. Dice the onion and bacon and fry in a pan. Add the wild garlic purée and simmer over low heat for a few minutes, stirring occasionally, until some of the liquid has evaporated. Let the filling cool, season with salt, pepper, and nutmeg, and add the mozzarella. Stir the crêpe batter again, adding a little more milk if necessary. The batter should be rather thin. Fry 6 crêpes in a pan and let cool. Spread the wild garlic mixture evenly over the crêpes. Roll up the crêpes and place them close together in a buttered baking dish. Sprinkle with Parmesan cheese and butter flakes, and bake in a preheated oven at 220°C for 15 minutes.