Vegetable Crepe
Vegetable crepes are a recipe with fresh ingredients from the pancakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g wheat flour
- 0.25 l milk
- 0.125 l sparkling water
- 4 eggs
- Salt
- white pepper (freshly ground)
- 3 tbsp oil (for frying)
- 200 g carrots
- 200 g leeks
- 200 g celery stalks
- 2 tbsp butter
- white pepper (freshly ground)
- 1 tbsp white wine (or vegetable broth substitute)
Instructions
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1.
Whisk the flour with milk, sparkling water and eggs into a smooth batter. Season with salt and pepper. Let the batter rest for about 25 minutes.
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2.
Heat a little oil in a non‑stick pan for each crepe. Pour 1–2 tablespoons of batter into the pan and spread thinly. Fry each side for about 1 minute. Keep warm covered until further use.
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3.
Wash, trim and cut the vegetables into very thin strips.
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4.
Melt butter in a pot, add the vegetables, sauté briefly and deglaze with white wine. Simmer gently for about 5 minutes. Season with salt and pepper.
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5.
Shape the crepes into small pockets and fill them with the prepared vegetables.
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6.
Tip: For a decorative touch, use vegetable pearls. Cut small balls from the vegetables with a melon baller, steam lightly, then place in the crepes.
