Crepes Filled with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Crepes Filled with Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
447
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories447 kcal(21 %)
Protein12.3 g(13 %)
Fat33.6 g(29 %)
Carbohydrates24 g(16 %)

Ingredients

for
4
For the crepes
100 grams
1 pinch
250 milliliters
2
Eggs (size M)
20 grams
Clarified butter (for frying)
For the filling
200 grams
100 grams
1
100 grams
1
small eggplant
6 tablespoons
1 bunch

Preparation steps

1.

For the crepes, mix the flour mix with salt, milk and eggs to form a smooth batter. Let the batter rest for 30 minutes.

Heat clarified butter in a pan and fry thin crepes successively from the batter. Keep the crepes warm.

2.

For the filling, trim the cauliflower, divide into florets, rinse and cook for 8-10 minutes in salted water. Rinse the snow peas, trim, cut into small pieces, and blanch for 2-3 minutes in salted water. Drain the cauliflower and snow peas, and let drain completely. Keep warm.

3.

Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into pieces. Trim and slice the mushrooms. Rinse the eggplant and cut into pieces.

4.

Heat 2 tablespoons olive oil in a nonstick skillet and fry the eggplant 1-2 minutes. Transfer the fried eggplant to a plate. Add the remaining olive oil in the same pan and fry the mushrooms and bell pepper for 2-3 minutes. Add the eggplant back and mix. Mix cauliflower and snow peas into the mushroom mixture. Stir in a little lemon juice and season with salt and pepper. Rinse the parsley, shake dry, chop finely and mix into the vegetables.

Spread the filling equally over each crepe, fold the crepes and serve.