Crepes with Mediterranean Filling
- For the yogurt sauce
- 200 grams Yogurt (0.1% fat)
- 2 tablespoons Whipped cream
- 2 tablespoons lemon juice
- 1 garlic
- For the crepes
- 4 eggs
- 300 grams Pastry flour
- ½ teaspoon salt
- 350 milliliters milk
- 150 milliliters mineral water
For the yogurt sauce: Peel and very finely chop the garlic, or press through a garlic press. Mix together the yogurt, garlic, lemon juice and cream, season with salt and pepper, cover and refrigerate until ready to serve. Stir before serving.
For the crepes: In a bowl, stir together all the ingredients, cover and let stand for at least 30 minutes.
For the filling: Rinse the zucchini, pat dry, cut in half lengthwise and thinly slice. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into pieces. Clean the mushrooms with a damp cloth and cut into slices. Trim the leeks,cut into strips and rinse well. Peel, halve and thinly slice the onion. Thinly slice the olives.
Melt the butter in a saucepan, add the vegetables and olives and saute about 3 minutes, add the broth and simmer 10 minutes. Add the herbs, season with salt and pepper.
For the crepes: Pour in a ladleful of batter into the 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 8-12 thin crepes. Immediately fill with the vegetable filling, serve with the yogurt sauce.