Crepes with Mediterranean Filling

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Crepes with Mediterranean Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
4
For the yogurt sauce
200 grams Yogurt (0.1% fat)
2 tablespoons Whipped cream
2 tablespoons lemon juice
salt
peppers
1 garlic
For the crepes
4 eggs
300 grams Pastry flour
½ teaspoon salt
350 milliliters milk
150 milliliters mineral water
For the filling
1 zucchini
1 red Bell pepper
1 yellow Bell pepper
1 onion
6 pitted black Olives
6 pitted green Olives
½ stalk Leeks
125 grams mixed Mushrooms
20 grams butter
2 tablespoons mixed chopped Fresh herbs (such as chives, parsley, thyme)
75 milliliters Vegetable broth
salt
peppers
How healthy are the main ingredients?
LeekMushroomWhipped creamsaltgarlicegg

Preparation steps

1.

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.

2.

For the crepes: In a bowl, stir together all the ingredients, cover and let stand for at least 30 minutes.

3.

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.

4.

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.

5.

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.