Servings:
8
Prep time:
10
Cooking time:
15
INGREDIENTS
- For the dressing
- - 300g fontina
- - 200 g of dandelion
- - 1 fennel
- - 1 lemon, juice
- - Extra-virgin olive oil
- - salt
- - Baking paper
- For the dough
- - 80 g of wheat flour
- - 20 g of buckwheat flour
- - 1 tablespoon of sunflower oil
- - 1 egg
- - salt
INSTRUCTIONS
- Pour the flour of wheat, buckwheat and an egg in a bowl. Mix the ingredients and dilute the mixture with a glass and a half of water (200 ml). Finally, add the olive oil and a pinch of salt. Let the mixture stand for about twenty minutes before starting to cook the crepes in the pan.
- Peel and wash the dandelion and fennel. Chop the fennel and season with salt, lemon juice and olive oil.
- Grease the bottom of a frying pan for pancakes with a towel soaked in oil; warm it and when hot, disribute evenly a bit of the mixture. Once solidified, flip the crepe and cook the other side.
- Put the pancake on a dish and keep it up until You finish all of the mixture. Stuff the crepes with fontina cheese cut into thin slices. Fold the crepes in half and place them on a baking sheet lined with parchment paper.
- Bake the pancakes in a preheated oven at 250 ° C for 5-8 minutes, the time it takes for the cheese to melt.
- Meanwhile, combine the fennel and the finely shredded dandelion, season if necessary with a drizzle of olive oil. Serve the pancakes in a serving dish on the vegetable bed.
