Filled Crêpe Rolls

Ingredients

• 4 young carrots
• 4 stalks green asparagus
• 1 handful sugar snap peas
• 0.5 bunch scallions
• Chives
• soy sauce
• 2 Eggs
• 100 g flour
• a pinch salt
• 200 ml milk
• butter (for frying)

Instructions

1. 1.

   Make a crêpe batter from eggs, flour, salt and milk; let rest for 10 minutes and bake 4 crêpes in hot butter. Keep warm in an oven at 70°C.

2. 2.

   Clean the vegetables, peel if needed, cut carrots, scallions and asparagus into about 12 cm long thin strips. Blanch carrots, asparagus and sugar snap peas briefly in boiling salted water, then shock in cold water and pat dry. Briefly blanch chives in boiling water, shock and pat dry as well.

3. 3.

   Distribute the vegetables on the crêpes, fold the bottom edge over, roll up, and secure each roll with a chive stem. Arrange on plates and serve with soy sauce.