Cannelloni crepes​

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For the crepes:
3 eggs

3 dl milk

50 grams 100 grams flour

buckwheat flour

20 g coarsely chopped fresh basil

25 grams of butter and a pinch of salt.

For the filling:
2 tbsp. olive oil 

2 cloves garlic, finely chopped

Sun-dried tomatoes in oil-5 300 grams

250 grams of lettuce or spinach 

ricotta

100 grams of walnuts, coarsely chopped

4 tablespoons tomato sauce

250 ml. 100 grams grated Parmesan cheese or creme fraiche and pardano.

Puree the eggs, the milk, the flour, buckwheat flour and the salt in a measuring cup to a smooth batter. Stir half of the Basil. Bake in small knobs of butter thin pancakes of the batter. Preheat the oven to 220 degrees Celsius.
Heat the oil in a wok and fry the garlic and the tomato 1 minute. Add half the lettuce (spinach) and let this shrink. Do the rest of the lettuce (spinach) and stir-fry 2 to 3 minutes. Extinguish the fire and add the ricotta and the walnuts. Fill the Crepes with the vegetable mixture and roll them tight on. cut the crepes in half. Divide the tomato sauce over the bottom of a baking dish and put the pancakes there upright in. Mix the creme fraiche with the cheese and the rest of the Basil and spoon the villasin about the pancakes. Place the baking dish in the oven about 15 minutes or until the top is nicely golden brown.

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Grey peas with baconblocks / Capuchins with diced bacon

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Tipical recipe from Drenthe, The Netherlands.

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1 can of Capuchins 

1 onion 
Some caraway seeds 
300 grams of smoked bacon 
Butter 
Salt and pepper 
Syrup

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Cut the smoked bacon into pieces and the onion too. Melt some butter in a frying pan and fry the bacon with onion until they are golden brown. Rinse the Capuchins clean, put them in a pan and add Bacon and onion. Heat again.
 

Serve the Capuchins with acid (for example, pickles, gherkins, pickled onions, piccalillie) and or syrup.

Also delicious with mustard dot, 
2 tablespoons mustard 
250 millilitre Baig
Mix the mustard by the Baig and warm the dot gently over medium heat.