Herb-Filled Crepe Pinwheels
- For the crepes
- 200 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 400 milliliters milk
- 2 tablespoons vegetable oil
For the crepes: Whisk the flour until smooth with the eggs, salt and milk. Grease a pan lightly with vegetable oil and pour batter with a small ladle into the pan. By slightly turning and tilting the pan, spread the batter to the edges of the pan. Cook on both sides until golden. Set aside and repeat with the rest of the batter.
For the filling: Rinse the herbs, shake dry and pluck off the leaves. Peel and grate the carrots or cut into fine strips.
Whisk the sour cream with creme fraiche and season with salt and pepper.
Spread cream mixture over the crepes, top with carrot strips and herb leaves and roll up to enclose. Cut into 4 cm (approximately 1 1/2 inch) wide pieces to serve.