← All recipes

🍽️ Vegetable Crepe Pouches

375 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 2 eggs
• 250 ml mineral water
• 1 tbsp ghee
• chives (for tying)
• 100 g peas (frozen)
• 100 g chickpeas (from the can)
• 1 carrot
• 1 zucchini
• 100 g parmesan
• 1 garlic clove
• salt
• pepper (from the mill)
• 1 tbsp olive oil

Instructions

1. 1. Whisk the eggs with a pinch of salt.
2. 2. Stir in the flour and mineral water.
3. 3. Mix the mixture until you have a smooth batter.
4. 4. Let the batter rest for about 30 minutes.
5. 5. Peel the carrot and wash it.
6. 6. Dice the carrot finely.
7. 7. Wash the zucchini.
8. 8. Cut off the ends of the zucchini.
9. 9. Dice the zucchini finely.
10. 10. Let the peas thaw.
11. 11. Heat oil in a pot.
12. 12. Sauté the carrots and zucchini briefly.
13. 13. Add the peas and the well-drained chickpeas.
14. 14. Season the mixture with salt and pepper.
15. 15. Simmer everything for about 5 minutes.
16. 16. Heat ghee in a frying pan.
17. 17. Fry 4 crepes in batches.
18. 18. Place the vegetable mixture in the center of the crepes.
19. 19. Add some grated cheese.
20. 20. Tie the tops of the crepes together with chives to form a pouch.
21. 21. Place the pouches in a greased baking dish.
22. 22. Preheat the oven to 180°C with fan.
23. 23. Bake the pouches in the oven for about 10 minutes.
24. 24. Serve the pouches on vegetables or salad.

Nutrition per serving

• kcal: 375
• Protein: 19 g · Fett/Fat: 18 g · Carbs: 34 g