Servings:
4
Prep time:
45
Cooking time:
40
INGREDIENTS
- - 150g quinoa flour
- - 1 tablespoon corn starch
- - 400g celeriac
- - 300g spinaches
- - 180g fontina cheese
- - 1 egg
- - 40g pumpkin seeds
- - 1 teaspoon turmeric
- - 1l milk
- - Extra virgin olive oil
- - Salt
- - pepper
INSTRUCTIONS
- In a bowl, combine 300ml milk with the egg and the quinoa flour. Let it sit for 10 minutes.
- Heat a 26cm wide pan and spread a few oil on the surface, then pour a spoonful of batter and rotate the pan to cover the whole surface. Cook the crepe for a couple minutes (or until it doesn’t stick anymore) on one side and for a minute on the other side.
- Peel the celeriac and chop it. Boil it with salted water for 15 minutes, until it’s soft. Merge it in water and ice, then drain it.
- Cook the spinaches in a wide pan with 2 tablespoons oil and a pinch of salt for 5 minutes. Drain them and roughly chop them.
- In a pan, pour the remaining milk, add the celeriac, the corn starch, the turmeric, a pinch of salt and pepper. Blend with an immersion blender then bring to boil, stirring continuously. Keep cooking for 2-3 minutes on a low heat
- Stuff the crepes with the spinaches, the fontina cheese and the crushed pumpkin seeds. Fold them, place them on a tray and cover them with the celeriac sauce. Place them in the oven for 10 minutes at 200°C, then serve.
