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🍽️ Classic Vegetable-Stuffed Crêpe Pouches

740 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 3 eggs
• 0.125 l milk
• 0.125 l mineral water
• 70 g butter
• 150 g carrots
• 1 small kohlrabi
• 70 g peeled celery
• 150 g mozzarella
• 40 g grated parmesan
• fat (for the pan)
• 2 bunches chives
• 8 tbsp oil
• 2 tbsp white wine vinegar
• 4 tbsp orange juice
• 2 tsp mustard
• salt
• pepper

Instructions

1. 1. Put flour and a pinch of salt into a bowl.
2. 2. Add the eggs, 30 grams of melted butter, milk, and sparkling water.
3. 3. Whisk everything until you have a smooth batter.
4. 4. Let the batter rest for 30 minutes.
5. 5. Place 8 chive stems in a small bowl.
6. 6. Pour boiling water over the stems.
7. 7. Put oil, vinegar, orange juice, mustard, salt, and pepper into a separate bowl.
8. 8. Whisk the ingredients for the sauce well.
9. 9. Chop the remaining chives into small rings.
10. 10. Stir the chive rings into the sauce.
11. 11. Peel the carrots and kohlrabi.
12. 12. Dice the vegetables finely along with the celery.
13. 13. Put the vegetable cubes into salted water and blanch them for 5 minutes (cook briefly in boiling water).
14. 14. Drain the vegetables and let them drip dry.
15. 15. Heat the remaining butter in the pan.
16. 16. Fry 8 crêpes one after the other.
17. 17. Cut the mozzarella into cubes.
18. 18. Place 1 tablespoon of vegetables and some mozzarella in the center of each crêpe.
19. 19. Fold up the edges of the crêpe.
20. 20. Press the tops together.
21. 21. Tie the pouch securely with one of the pre-boiled chive stems.
22. 22. Place the pouches in a greased baking dish.
23. 23. Sprinkle the pouches with Parmesan.
24. 24. Bake everything in the oven at 180 degrees.

Nutrition per serving

• kcal: 740
• Protein: 21 g · Fett/Fat: 59 g · Carbs: 32 g