← All recipes

🍽️ Vegetable Crêpes

390 kcal · 30 min · 4 servings

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 leaves head lettuce
• organic lemon
• 130 g sour cream
• pepper

Instructions

1. 1. Wash the chives under running water.
2. 2. Shake the chives dry and cut them into small rings.
3. 3. Stir the flour with the chives and milk until you have a smooth batter.
4. 4. Beat the eggs into the batter.
5. 5. Season the mixture with a pinch of salt.
6. 6. Heat one teaspoon of oil in a pan.
7. 7. Pour a quarter of the batter into the hot pan.
8. 8. Cook the crêpe over low heat.
9. 9. Repeat the process three times with one teaspoon of oil each for the remaining crêpes.
10. 10. Keep the finished crêpes warm at 80 degrees Celsius (convection 60 degrees Celsius; gas: lowest setting).
11. 11. Peel the avocado.
12. 12. Halve the avocado and remove the pit.
13. 13. Cut the flesh of the avocado into long strips.
14. 14. Wash the radishes.
15. 15. Trim the radishes and cut them into sticks.
16. 16. Peel the kohlrabi.
17. 17. Cut the kohlrabi into thick sticks.
18. 18. Wash the salad.
19. 19. Spin the salad dry.
20. 20. Wash the lemon under hot water.
21. 21. Pat the lemon dry.
22. 22. Grate one teaspoon of lemon zest.
23. 23. Stir the sour cream with the lemon zest, salt and pepper.
24. 24. Spread the mixture onto the crêpes.
25. 25. Top the crêpes with the salad and the vegetables.
26. 26. Season the crêpes with salt and pepper to taste.
27. 27. Roll up the crêpes.
28. 28. Cut the rolls in half.
29. 29. Serve the crêpes immediately.

Nutrition per serving

• kcal: 390
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 38 g