Filled Crepes

Ingredients

• 175 g flour
• 1 pinch salt
• 200 ml milk
• 2 eggs (medium size)
• 1 tbsp finely chopped parsley
• 20 g clarified butter
• 2 yellow bell peppers
• 4 Carrots
• 2 tbsp butter
• Salt
• ground pepper
• 1 Tbsp parsley

Instructions

1. 1.

   Whisk flour with salt and milk. Beat in the eggs and let the batter rest for 20 minutes.

2. 2.

   Quarter the bell peppers, clean them, rinse, and cut into strips. Peel the carrots and slice them. Heat butter in a large non-stick pan.

3. 3.

   Sauté the bell pepper strips and carrot slices for 8-10 minutes, turning occasionally. Season with salt and pepper. Stir in the parsley leaves.

4. 4.

   Fold the chopped parsley into the batter. In a little hot clarified butter, cook thin crepes. Arrange the filled crepes with the vegetables on a plate.