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Ingredients
Beggars' Purses with Vegetable Filling
- For the crepes
- 2 eggs
- salt
- 125 grams Pastry flour
- 8 ozs mineral water
- For the filling
- 1 small carrot
- 1 small Zucchini
- 200 grams shrimp (pre-cooked, finely chopped)
- 1 Tbsp olive oil
- freshly ground peppers
- 1 tsp Red pepper flakes
- 2 tsps Lime juice
- 1 Tbsp clarified butter
- Chives (tied)
- butter (for greasing)
- 2 Limes (cut in slices)
- Gold foil (for decoration, to taste)
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |