Crêpes with wild garlic, bacon and leek filling, topped with Parmesan cheese

Ingredients for 1 servings:

• 65 g wholemeal spelt flour, freshly ground
• 125 ml milk
• 1 egg(s)
• 15 g bacon, diced
• 1 small piece(s) of leek, cut into fine rings
• 2 handfuls of wild garlic leaves, fresh, washed
• 20 g Parmesan, grated
• e.g. salt and pepper
• nutmeg
• some butter or oil

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Mix the egg, milk, salt, and flour into a dough and let it rest for 20 to 30 minutes. Fry the leek and bacon in a pan (without any additional fat) for about 4 minutes. Add the wild garlic strips and season with nutmeg and pepper. Fry the crêpes in a pan with a little butter, add 1 tablespoon of the leek, bacon, and wild garlic filling, sprinkle with a little grated Parmesan, roll up the crêpes, and place them close together in a buttered baking dish. Sprinkle with a little Parmesan, perhaps with some butter flakes, and bake in a preheated oven at 220°C for 10-15 minutes. The wild garlic can be replaced with spinach, or, which also tastes very delicious, replace the entire filling with wild garlic pesto (I prefer the mountain cheese and pumpkin seed version). You can also use any other cheese instead of Parmesan, such as: E.g.: mountain cheese, mozzarella, Gouda etc.