Crepe Pockets with Sauce

Ingredients

• 2 Eggs
• Salt
• 125 g flour
• 250 ml mineral water
• 1 small carrot
• 1 small zucchini
• 100 g frozen peas
• 1 tbsp Olive Oil
• Pepper (freshly ground)
• 100 g canned chickpeas
• 1 Tbsp clarified butter
• 100 g grated Gouda cheese
• chives (for binding)
• fat (for greasing the baking dish)
• 250 ml chicken stock (glass bottle)
• 70 ml dry white wine
• 200 g whipping cream
• 1 tsp Cornstarch
• 40 g half-stiff whipped cream
• tomato chunks

Instructions

1. 1.

   Preheat oven to 200°C with top and bottom heat. Beat eggs with a pinch of salt, whisk in flour and mineral water until smooth; let batter rest for 30 minutes. Peel, wash and finely dice carrot; wash zucchini, trim ends and dice flesh; thaw peas.

2. 2.

   Heat oil in a pot, sauté carrots and zucchini briefly, add peas and well-drained chickpeas, season with salt and pepper, and simmer about 6 minutes. In a pan heat clarified butter and bake four crepes in batches. Spoon the vegetable mixture into the center of each crepe, add some grated cheese, fold into pockets, and bind tops with chives. Place pockets in a greased baking dish and bake for 10 minutes.

3. 3.

   For the sauce reduce stock with wine and cream to about one-third. Whisk cornstarch with 1 tbsp water, stir into sauce, bring to boil, season with salt and pepper. Serve sauce on plates, place a crepe pocket in each center, garnish with half-stiff whipped cream and tomato chunks.