John Myers
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Wild Garlic Crepes – Tomato Jus – Goat Cream Cheese
The perfect wild garlic crepes – tomato jus – goat cream cheese recipe with a picture and simple step-by-step instructions.
Wild garlic pesto
- 200 g Wild garlic fresh
- 50 Milliliters Olive oil
- Salt
Wild garlic crepes
- 125 g Flour
- 3 piece Eggs
- 125 Milliliters Milk
- 1 shot Natural carbonated mineral water
- 1 pinch Salt
- 1 pinch Sugar
- 3 tablespoon Wild garlic pesto
Filling: goat cream
- 300 g Goat cream cheese
Tomato jus
- 1 piece Shallot
- 2 Can Sieved tomatos
- 1 piece Clove of garlic
- Rosemary
- Thyme
- Oregano
- Pepper
- Salt
- 1 shot Gin
wild herbs Salad
- 150 g Wild herbs Salad
- 2 tablespoon Walnut oil
- 2 tablespoon Mango vinegar
- Pepper
- Salt
Wild garlic pesto
- 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.
Serving suggestion
- 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.
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