SweeTango™ spring roll


100 g of flour
½ tsp salt
1.5 dl of milk
0.5 dl of mineral water
2 eggs
1 tbsp rapeseed oil

150 g of low-fat quark
200 g of cottage cheese
1 tbsp mustard
Salt pepper
300 g of SweeTango™ apples
1 bunch of spring onions à 150 g


Mix flour, salt, milk and mineral water together with a whisk. Whisk the eggs and stir them with the rapeseed oil into the dough, let rest for 30 minutes. Bake 4 crepes in succession in a large frying pan.

Mix quark cheese, cottage cheese, mustard, salt and pepper. Cut SweeTango™ apples into very fine slices or rub on a coarse grater. Cut the spring onions with the green stems into thin rings. Mix both with the quark mixture.

Spread the filling on the crêpes, leaving 2-3 cm free. Fold the crêpe edges left and right about 2 cm over the filling, then roll in from the bottom. Halve slightly diagonally.

Good for takeaway.