Ingredients
| Dough: 300 ml milk 150 g wholegrain spelt flour 1 whole egg a pinch of salt, 1 TBSP cooking oil: ghee, oil,... Filling: 9 tomatoes 1 small red onion 1 ripe avocado 1 yellow pepper handful of black olives handful of rucola 100 g feta cheese olive oil, salt, pepper |
How to prepare
Whisk the milk with egg and oil adding the flour and salt to create a smooth dough. Let it stand for about 20 minutes, and you can fry the crepes. Depending on the frying pan size, use the dough to prepare about 6 pieces.
Dice the filling ingredients, mix them with the olive oil (ca. 2 TBSP), add the salt, pepper and rucola leaves last.
Fill the ready crepes with the salad by spreading it over one quarter of each crepe and folding the crepe into quarters. Serve the filled “cones” laid on a plate.
