Savory Vegetable Crêpe Bundles with Wine Sauce

Average: 5 (1 vote)
(1 vote)
Savory Vegetable Crêpe Bundles with Wine Sauce
share Share
bookmark_border Copy URL
Health Score:
7,1 / 10
40 min.
ready in 1 hr 5 min.
Ready in


For the crêpes
2 eggs
125 grams Pastry flour
8 ½ ounces mineral water
For the filling
1 small carrot
1 small zucchini
100 grams Frozen pea
1 tablespoon olive oil
freshly ground peppers
100 grams chickpeas (canned)
1 tablespoon clarified butter
100 grams grated Gouda
Fat (for the pan)
For the sauce
250 milliliters chicken stock
70 milliliters dry white wine
200 grams Whipped cream
1 teaspoon cornstarch
Also; for garnish
40 grams semi-whipped Whipped cream
How healthy are the main ingredients?
Whipped creamGoudachickpeasWhipped creamolive oilegg

Preparation steps


Preheat oven to 200°C (approximately 400°F) top and bottom. For the crêpes, mix eggs and a pinch of salt in a bowl and stir in flour and mineral water and mix to a smooth dough. Cover dough and let stand for 30 minutes. Rinse carrot, drain and wipe dry and peel and dice. Rinse zucchini and cut off ends and chop finely. Thaw peas. Drain chickpeas and pat dry. Heat oil in a saucepan and sauté peas, carrots and zucchini briefly and add chickpeas and season with salt and pepper and fry for about 6 minutes. Heat clarified butter in a pan and fry 4 crêpes in portions. 


For the filling, spread vegetable mixture in the center of crêpe and sprinkle with grated cheese and fold up edges of crêpe around filling and bring to the middle and tie with chives. Place packet on a greased baking dish and bake in preheated oven for 10 minutes. For the sauce, heat stock, wine and cream in a saucepan and bring to a boil and boil until sauce is reduced to about 1/3. In a small bowl, mix cornstarch and 1 tablespoon water and stir into sauce and bring to a boil and season with salt and pepper. To serve, drizzle sauce on plates and place crêpe on sauce in the middle of plate. Garnish with semi-stiff whipped cream and tomatoes.