Savory Vegetable Crêpe Bundles with Wine Sauce
Ingredients
- For the crêpes
- 2 eggs
- salt
- 125 grams Pastry flour
- 8 ½ ozs mineral water
- For the filling
- 1 small carrot
- 1 small Zucchini
- 100 grams Frozen pea
- 1 Tbsp olive oil
- freshly ground peppers
- 100 grams chickpeas (canned)
- 1 Tbsp clarified butter
- 100 grams grated Gouda
- Chives
- Fat (for the pan)
- For the sauce
- 250 milliliters chicken stock
- 70 milliliters dry white wine
- 200 grams Whipped cream
- 1 tsp cornstarch
- Also; for garnish
- 40 grams semi-whipped Whipped cream
- Tomatoes
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.
