Avocado and Vegetable Filled Crepes
Ingredients
- For the crepes
- 4 eggs
- 275 grams Pastry flour
- 350 milliliters milk
- 150 milliliters mineral water
- butter (to saute)
- salt
- For the filling
- 1 large ripe Avocado
- 2 Tbsps lemon juice
- ½ tsp ground Cumin
- salt
- freshly ground peppers
- cayenne pepper
- Bell pepper (2 each red, yellow and green)
- 4 stalks Celery
- 2 onions
- 2 garlic cloves
- 6 Tbsps olive oil
- 6 instant Vegetable broth
Preparation steps
For the crepes: In a bowl, whisk together the eggs, flour, milk and mineral water, season with salt and stir until smooth. Cover and let stand 30 minutes.
For the filling: Halve the avocado lengthwise, remove the pit and scoop out the flesh with a spoon. Transfer to a blender with the lemon juice and puree. Stir in the cumin and season with salt, pepper and cayenne.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into matchstick long, thin strips. Rinse the celery, remove the strings and cut into long, thin strips. Peel the onions and garlic. Chop the onions.
Preheat the oven to 70°C (approximately 150°F).
Heat a little butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 crepes.
Peel the garlic and squeeze through a garlic press. Heat the oil in a pan and saute the onion and garlic until translucent. Add the peppers and celery and saute 3 minutes, stirring frequently. Heat the broth and pour into the pan. Simmer 4-5 minutes, generously season with salt and pepper.
To serve spoon a tablespoon of the avocado puree onto a crepe and spread the vegetables on it. Roll the pancakes up lengthwise and serve immediately.
