Spinach Crêpe Roulade with Spicy Celery Salad

2 Portions

What to buy

Spinach Crepe Roll

Spinach Crepe Roll

100 g spinach
100 g millet flour
2 eggs
250 ml milk
50 g ricotta
25 g parmesan cheese
15 ml olive oil
50 g celery sticks
30 g cherry tomatoes
10 ml chili sauce
Mesclun salad and garden cress or rocket leaves
Salt and pepper to taste

How to make it

Steam the spinach. Blend the spinach with the eggs and strain finely. Mix the spinach puree with milk and flour. Bake thin crêpes out of the spinach dough. Stir grated parmesan, olive oil and ricotta to a creamy paste. Season it with a little bit of salt. Spread the ricotta on each crêpe and roll it up tight. Chill the crêpe roll wrapped in cling film until you serve it. Peel the celery sticks, and cut them finely. Cut the cherry tomatoes into halves. Season them with chili sauce and salt. Cut the crêpe rolls into pieces, arrange with garden cress, mesclun and celery salad.

Chef Gabi’s Tip: This dish is very good to prepare if you have guests as it can be made in advance. The crêpes are made with gluten free millet flour, which is a rich source in silica. Try to eat millet regularly and you will be granted firm skin and strong hair.

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