Filled crepe with cucumber-tomato salad
By chef Gulasch
A crepe complemented by a fresh tomato and cucumber salad. A light dinner or snack.
- 14 min
- total
- Medium
- level
6 min prep · 8 min cook
What you will need
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Ham 2 slice -
Mozzarella 0.5 pcs -
Tomatoes 1 pcs -
Cucumber 0.25 pcs -
Eggs 0.5 pcs
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Plain Flour 25 g -
Milk 50 g -
Olive Oil 0.25 tbsp -
Red Onion 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. This is what awaits on your plate - a savory crepe with ham and mozzarella complemented by a fresh vegetable salad, prepare your ingredients beforehand so the work goes smoothly 🥞🥗🔥
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Prepare the batter. In a bowl, mix the milk, flour and eggs and whisk into a smooth batter without lumps.
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Pour onto the pan. Heat a little oil in a pan over medium heat and pour a thin layer of batter, spreading it evenly.
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Cook the crepe. Cook the crepes on both sides until golden, about 1-2 minutes. One crepe is enough per serving, but you'll probably make several (so you might have leftovers for breakfast
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Fill the crepe. Place ham on the finished crepe, tear the mozzarella and fold into a roll or pocket shape.
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Finish the crepe. Briefly fry the wrapped crepe on both sides over medium heat so the cheese inside melts. About 2 minutes on each side
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Prepare the cucumber. Cut the cucumber into larger cubes.
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Prepare the tomatoes and onion. Cut the tomatoes into eighths and optionally dice the onion.
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Prepare the salad. Toss the vegetables with olive oil, season with salt and pepper. Optionally with onion
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Serve. Serve the crepe with the salad 🍽️✨
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