Protein-Packed Vegetarian Recipe

Vegetable-Filled Crepes

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Vegetable-Filled Crepes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Healthy, because

Even smarter

Anyone can eat such healthy fast food: Wholemeal flour contains many so-called dietary fibres. These are indigestible carbohydrates that swell up in the digestive tract, provide a long-lasting feeling of satiety and protect us from unwanted ravenous appetite attacks. But they can do even more: Dietary fibres also stimulate the intestinal muscles, prevent constipation and can even protect against intestinal cancer!

Would you like to take the filled pancakes with you to work or school as a healthy snack? No problem! You can prepare the pancakes the day before, cut the vegetables and simply lay them on the next day.

Ingredients

for
4
For the crepes
250 grams Pastry flour
250 milliliters milk
500 milliliters mineral water
4 eggs
salt
freshly ground peppers
3 tablespoons vegetable oil
For the filling
250 grams carrots
200 grams Leeks
250 grams Celery
2 tablespoons butter
1 tablespoon white wine
salt
freshly ground black peppers
How healthy are the main ingredients?
carrotCeleryLeekeggsalt

Preparation steps

1.

For the crepes: In a bowl, whisk together the flour, milk, mineral water and eggs until smooth, season with salt and pepper. Cover and let stand 15 minutes.

2.

For the filling: Trim the leeks, cut the leek into matchstick-thin strips and rinse well. Peel the carrots and cut into matchsticks. Rinse the celery, remove the strings and cut into matchsticks.

3.

Heat a little oil in a pan, pour 2 tablespoons of batter per crepe and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter.

4.

Cover and keep warm.

5.

Melt the butter in a saucepan, add the vegetables, sauté briefly and deglaze with white wine. Simmer over low heat for 5 minutes, season with salt and pepper.

6.

Arrange the vegetables on the crepes and pull up the sides to shape into bags and serve.