John Myers
Crepes Garlic Wild - Tomato Jus - Bizinê Cream Cheese
The perfect wild garlic crepes – tomato jus – goat cream cheese recipe with a picture and simple step-by-step instructions.
Pesto sîr çolê
- 200 g sîr Wild teze
- 50 Milîlîtir rûnê zeytûnê
- Xwê
Wild garlic crepes
- 125 g Firîn
- 3 perçe Hêk
- 125 Mîlîlître Şîr
- 1 fîşek ava mîneral a xwezayî ya karbonatkirî
- 1 xwê xwê
- 1 pincar Şekir
- 3 kevçîyên xwarinê Pesto sîr Wild
Filling: goat cream
- 300 g Penêr kremî bizinê
Tomato jus
- 1 perçe Shallot
- 2 Can Sieved tomatos
- 1 perçe Çîçek sîr
- Rosemary
- Thyme
- pûjan
- Îsota reş
- Xwê
- 1 shot Gin
giyayên çolê Salad
- 150 g Salat giyayên çolê
- 2 kevçîyên xwarinê rûnê gûzê
- 2 tablespoon Mango vinegar
- Îsota reş
- Xwê
Pesto sîr çolê
- Puree the wild garlic with oil, add a little salt – done!
Wild garlic crepes
- Mix the milk, eggs, salt, sugar and pesto and add the flour. Let rest for 30 minutes. Bake the crêpes thinly on the crêpes iron or in the crêpes pan (otherwise the wild garlic aroma will evaporate. Brush with the goat cream and roll. Keep warm.
Tomato jus
- Briefly fry the shallot, add the garlic and deglaze with a little water. Add tomatoes and fresh herbs and season, then boil down for a long time. Happen at the end, do not puree. Add a dash of gin just before serving.
Pêşniyara xizmetê
- Place the tomato sauce on the preheated plate as a mirror. Cut the crepes diagonally and place three cuts on the jus. Add the salad and decorate with chives or leek straw.
