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Crespelle with savoy cabbage, cashew nuts, raisins and Gorgonzola

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Ingredients for 2 servings:

  • 300 g savoy cabbage
  • 80 g cashew nuts
  • 80 g raisins
  • 120 g Gorgonzola
  • some salt and pepper
  • some cream
  • 100 g flour
  • 2 eggs
  • 250 ml milk
  • 1 pinch of salt
  • n. B. Salad, green, of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Combine all the ingredients for the batter and let it rest for 30 minutes. Cut the trimmed savoy cabbage into very fine strips and chop the nuts. Sauté the savoy cabbage strips with a little cream and a pinch of salt for about 5 minutes. Then add the raisins, nuts, and Gorgonzola and heat until hot. In the meantime, bake 4 thin pancakes. Top the pancakes with the vegetables, roll them up, and serve on a plate with a little green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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