Baked Crepe Rolls Stuffed with Vegetables

For the crepes, beat the eggs with a pinch of salt. Stir in the flour and mineral water, and mix to a smooth batter. Let the batter rest for about 30 minutes.

For the filling, peel, rinse and finely chop the carrot. Rinse the zucchini, trim the ends and finely dice. Thaw the peas.

Heat oil in a pot and saute the carrot and zucchini in it briefly. Add the peas and drained chickpeas, season with salt and pepper, and fry for about 5 minutes.

Heat the clarified butter in a pan and fry 4 crepes successively from the batter.

Place the crepes on the work surface and spread the filling in the center of each crepe. Top each with a little grated cheese, roll up the crepes and tie the roll with chives. Place the rolls in a greased baking dish and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 10 minutes.