Master chef
Utensils
Apron
Bowl
Frying pan
Measuring cup
Paring knife
Spatula
Stick blender
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Batter
Mix the flour and salt in a bowl, make a well in the middle. Whisk the milk, eggs and spinach in a measuring cup, puree, gradually pour into the well while whisking, continue to whisk until the mixture is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Crêpes
Heat a little clarified butter in a non-stick frying pan, pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe and finish cooking. Repeat these steps with the remainder of the batter.
Filling
Remove and finely chop the rosemary needles, roughly chop the cranberries, place both in a small bowl. Add the cream cheese, balsamic and ground cumin, mix, season with salt.
Christmas tree
Spread 2 tbsp of filling on each crêpe, roll up tightly, cut into mini rolls approx. 3 cm thick. Arrange the rolls on a platter in the shape of a Christmas tree.
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