Crespelle with Kale and Feta Cheese Bechamel

A simple but delicious cake recipe:

– Vital Extra

– posted by K.-H. Boller – modified by Bollerix

Rinse, clean and drain kale. Cut onions into slices. Sauté in clarified butter. Add kale. Cover and steam for about 20 minutes until soft. Stir from time to time. Season with salt, pepper and a pinch of nutmeg.

Stir through eggs, milk, one-eighth l water, 100 g flour and a tiny bit of salt. Oil a coated frying pan sparingly. Bake eight narrow pancakes in it. In between, brush the frying pan with oil. Divide kale evenly among pancakes, fold like sackcloth, layer in a gratin dish.

Fry remaining flour in a saucepan until it begins to smell fragrant. Mix in vegetable soup. Simmer gently for five minutes. Fold in sour cream or crème fraiche. Season with salt, pepper and a pinch of nutmeg. Pour over the crespelle. Crumble feta cheese and sprinkle on top. Bake for about half an hour at 200 degrees. Sprinkle with pomegranate seeds.

Suitable for diabetics = 2 Be

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