KATARZYNA’S GREEN SPRING CREPES
Today I would like to share with you a spring (it is just starting in Poland) proposal. Decide for yourself whether to eat it for breakfast, dinner or supper. I prepared these amazing green crepes for dinner. To decorate my spring crepes I used cress. For me it is the next sign of spring and upcoming Easter.
340 g of ready semolina
700 ml of milk
100 g of spinach
4 tablespoons of oil
a hint of salt
200 g of cottage cheese
100 ml of natural yoghurt
3 tablespoons of cress
salt and pepper
Pour 600 ml of cold milk onto the semolina, mix it in thoroughly and leave for half an hour.
Blend the spinach (without the stems) with 100 ml of milk. Add the spinach, eggs, oil and salt to the semolina and mix them in. Pour a portion of the dough into a medium frying pan and fry on both sides.
Cut the radishes into thin strips. Mix the cottage cheese with the yoghurt (or mash with a fork). Add the radish and cress, and spice it up with salt and pepper and stir.
Put the filling on every crepe and roll it up.
Enjoy your meal!
RECIPE AND PHOTO: Katarzyna Posłuszny