Vegetable‑Stuffed Crepes

Ingredients

• 40 g clarified butter
• 400 g Swiss chard
• 400 g broccoli florets
• 2 carrots
• 1 tsp freshly grated ginger
• 2 tbsp butter
• 150 ml Vegetable broth
• Salt
• ground pepper
• 400 ml milk
• 150 g flour
• 3 eggs

Instructions

1. 1.

   Whisk the milk, flour, eggs, a pinch of salt and pepper into a smooth crepe batter and let it rest for about 15 minutes.

2. 2.

   Heat a little clarified butter in an 18‑20 cm pan and bake eight crepes one after another. Keep finished crepes warm at 70 °C in the oven.

3. 3.

   Wash, trim and slice the Swiss chard into strips.

4. 4.

   Peel the carrots and cut them into sticks or shave them thinly. Sauté all vegetables in hot butter for about 2 minutes, then deglaze with broth and simmer covered for about 4 minutes. Remove the lid, let the liquid evaporate, and season with ginger, salt and pepper.

5. 5.

   Place a spoonful of filling in the center of each crepe, fold up the edges, and secure with wooden skewers. Serve immediately.