Beggars' Purses with Vegetable Filling

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Beggars' Purses with Vegetable Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
4
For the crepes
2
125 grams
2 ½ deciliters
For the filling
1
small Carrot
1
small Zucchini
200 grams
Shrimp (pre-cooked, finely chopped)
1 tablespoon
freshly ground Pepper
1 teaspoon
2 teaspoons
1 tablespoon
Chives (tied)
Butter (for greasing)
2
Limes (cut in slices)
Gold foil (for decoration, to taste)

Preparation steps

1.

For the crepes: Preheat the oven to 180°C (approximately 350°F). Grease a baking dish. In a bowl, whisk the eggs with a pinch of salt, stir in the flour and mineral water until smooth. Cover and let stand 30 minutes.

2.

For the filling: Rinse, peel and dice the carrot. Rinse the zucchini, cut off the ends and chop the flesh finely. Heat the oil in a saucepan, add the carrots and the zucchini and sauté briefly. Add the shrimp and chile flakes, season with salt and pepper and stir in the lime juice, and cook 5-6 minutes, stirring occasionally.

3.

Heat the clarified butter in a pan, pour a ladleful of batter into the hot pan, 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 4 thin crepes. Spread the filling in the center of crepes, pull the sides up to make a bag and tie with a chive. Place the bag in the baking dish and bake until heated through, 5-10 minutes. Line plates with the lime slices and top each with a bag. Serve decorated with some gold leaf.