Spinach Crêpes with Goat Cheese Filling
Our spinach crêpes are not only a feast for the eyes but also a delight for the palate: light, creamy, and vegetarian – perfect for an elegant lunch or a refined dinner. The filling of goat cheese and cream cheese, enhanced with herbs and Parmesan, pairs beautifully with a fresh seasonal vegetable tartare.
Ingredients Crêpes:
- 150 g flour
- 250 ml milk
- 2 eggs
- 20 g melted butter
- 50 g cooked and finely blended spinach
- a pinch of salt
Ingredients Filling:
- 50 g goat cheese
- 100 g cream cheese
- a little thyme, chives, and parsley, finely chopped
- 10 g grated Parmesan
- salt and pepper
Crêpes Preparation:
Mix flour, milk, and salt until smooth. Stir in eggs, blended spinach, and butter, and let the batter rest for 15 minutes. Heat a little oil in a pan and pour in a thin layer of batter, tilting the pan to spread it evenly. Cook both sides until golden brown.
Filling Preparation:
Combine goat cheese with cream cheese, add herbs and Parmesan, and season with salt and pepper. Spread the filling onto the crêpes, roll them up, wrap in cling film, warm slightly in the microwave, and portion.
Vegetable Tartare (Pumpkin, Zucchini, Tomatoes):
- Cut pumpkin into cubes and sauté briefly in olive oil with salt and pepper
- Sauté zucchini cubes in olive oil with salt, pepper, and fresh herbs
- Peel tomatoes, halve them, remove the seeds, dice, and season with salt, pepper, olive oil, and strips of basil
Plating:
Place the warm vegetables on preheated plates using a ring mold. Arrange the crêpes on top and garnish with Parmesan flakes, herbs, edible flowers, and a drizzle of pesto.
Hotel Magdalenahof
Via Pater-Steinmair 4
I-39030 S. Maddalena in Val Casies
South Tyrol – Italy
