Vegetable Stuffed Crepes
- For baking
- 40 grams clarified butter
- For the filling
- 400 grams Swiss chard
- 400 grams Broccoli
- 2 carrots
- 1 teaspoon freshly grated ginger
- 2 tablespoons butter
- 150 milliliters Vegetable broth
- freshly ground peppers
For the crepes, mix the milk with the flour, eggs, salt and pepper into to a crepe batter, and let sit for about 15 minutes. Heat some butter in a pan (18 -20 cm) (approximately 7-8 inches) and cook 8 crepes in succession. Keep the crepes warm in the oven at 70°C (approximately 150°F).
For the stuffing, rinse the swiss chard, clean, and cut into strips.
Peel the carrot peel and cut or slice into matchsticks. Sweat all the vegetables in butter for about 2 minutes. Then pour in the broth, cover, and let simmer for about 4 minutes. Then remove the cover and let the liquid evaporate. Season with ginger, salt and pepper.
Fill the middle of each crepe with some of the filling, fold in the edges and secure with wooden skewers. Serve.