Veal Parfait in a Crêpe Coat on a Saffron Mirror

Stir the flour and milk until smooth, mix in eggs and salt, strain, add the culinary herbs and rest. Bake 16 cm ø crêpes in the butter until done.

For the filling, cut the precooled veal, season with salt, season with pepper and grind in the cutter. Mix in the egg whites and cream and spread the parfait through a sieve. Clean the spinach, rinse, blanch and rinse when cool, then squeeze well, chop coarsely, season with salt, pepper and nutmeg and fold into the parfait.

Cut the crêpes into squares. Place on foil. Spread with the parfait and wrap tightly in the foil. Tie at the ends and steep in salted water for 20 to 25 min.

Meanwhile, saute shallots in butter until colorless. Add the soup and reduce. Add the cream and make the sauce until it is creamy. Add the saffron, season with salt and pepper.

Cut the crêper rolls into thick, sloping slices, arrange on a sauce dish.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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