Crepes Filled with Vegetables
- For the crepes
- 100 grams
- 1 pinch
- 250 milliliters
Eggs (size M)
- 20 grams
Clarified butter (for frying)
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.
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.
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.
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.