Vegetable‑Stuffed Crepes

Ingredients

• Chives
• 150 g flour
• 300 ml milk (0.3% fat)
• 2 Eggs
• Salt
• 2 tbsp Rapeseed oil
• 1 ripe Avocado
• 100 g radishes (5 radishes)
• 1 kohlrabi
• 8 lettuce leaves
• Bio lemon
• 130 g sour cream
• Pepper

Instructions

1. 1.

   Wash and dry the chives, then cut into small rings. For the crepes, whisk flour with chives and milk until smooth. Stir in eggs and season with a pinch of salt. Heat 1 tsp oil in a pan. Pour ¼ of the batter and cook one crepe over low heat. Repeat with another tsp oil for three more crepes. Keep warm at 80 °C (fan‑oven 60 °C; gas: lowest setting).

2. 2.

   Meanwhile, peel the avocado, halve it, remove the pit and slice lengthwise into strips. Wash and trim the radishes, then cut into sticks. Peel the kohlrabi and cut into thick sticks. Wash and dry the lettuce.

3. 3.

   Wash the lemon under hot water, pat dry and grate 1 tsp of zest. Mix sour cream with lemon zest, salt and pepper. Spread this mixture on the crepes. Top with lettuce and vegetables, season with salt and pepper, then roll up. Cut each roll in half and serve immediately.