Stuffed Crêpes

with vegetables
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Stuffed Crêpes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
336
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories336 kcal(16 %)
Protein11.2 g(11 %)
Fat15 g(13 %)
Carbohydrates39 g(26 %)

Ingredients

for
4
For the crepes
175 grams Pastry flour
1 pinch salt
200 milliliters milk
2 eggs (medium)
1 tablespoon finely chopped parsley
20 grams clarified butter
also
2 yellow Bell pepper
4 carrots
2 tablespoons butter
salt
freshly ground pepper
1 tablespoon parsley
How healthy are the main ingredients?
parsleysalteggcarrotsalt

Preparation steps

1.

For the crepes, mix flour with salt and milk. Add eggs and let dough swell for 20 minutes.

2.

Rinse bell peppers cut into quarters, remove seeds and ribs and cut into strips. Peel carrots and cut into slices. Heat butter in a large nonstick pan.

3.

Saute peppers and carrots for 8-10 minutes, turning occasionally. Season with salt and pepper. Mix in parsley leaves.

4.

Add chopped parsley to batter mix. Cook thin pancakes in hot clarified butter. Fill crepes with cooked vegetables and serve.