- 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
For the crepes, mix flour with salt and milk. Add eggs and let dough swell for 20 minutes.
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.
Saute peppers and carrots for 8-10 minutes, turning occasionally. Season with salt and pepper. Mix in parsley leaves.
Add chopped parsley to batter mix. Cook thin pancakes in hot clarified butter. Fill crepes with cooked vegetables and serve.