🍽️ Vegetable Crêpes with Parsley

Name: Vegetable Crêpes with Parsley
Total time: 30 min
Yield: 4 servings
Ingredients: 175 g flour; 1 pinch salt; 200 ml milk; 2 eggs (size M); 1 tbsp finely chopped parsley; 20 g ghee; 2 yellow bell peppers; 4 carrots; 2 tbsp butter; salt; pepper from the mill; 1 tbsp parsley

373 kcal · 30 min · 4 servings

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Ingredients

175 g flour
1 pinch salt
200 ml milk
2 eggs (size M)
1 tbsp finely chopped parsley
20 g ghee
2 yellow bell peppers
4 carrots
2 tbsp butter
salt
pepper from the mill
1 tbsp parsley

Instructions

1. Whisk the flour with a pinch of salt and the milk until you have a smooth batter.
2. Add the eggs and gently fold them into the mixture.
3. Let the batter rest for 20 minutes to allow it to swell.
4. Wash the bell pepper, remove the core, and cut it into quarters.
5. Cut the bell pepper quarters into thin strips.
6. Peel the carrots and slice them into thin rounds.
7. Heat the butter in a large non-stick pan.
8. Add the bell pepper strips and carrot slices to the hot pan.
9. Sauté the vegetables for 8 to 10 minutes, turning them occasionally.
10. Season the vegetables with salt and pepper to taste.
11. Fold the fresh parsley leaves into the sautéed vegetables.
12. Stir the chopped parsley into the prepared crêpe batter.
13. Heat some clarified butter in a pan.
14. Fry thin crêpes from the batter in the hot pan.
15. Fill the finished crêpes with the vegetables and serve them.

Nutrition per serving

kcal: 373
Protein: 11 g · Fett/Fat: 16 g · Carbs: 44 g