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🍽️ Baked Vegetable Crêpe Parcels

564 kcal · 30 min · 4 servings

Ingredients

• 400 ml Milk
• 150 g Flour
• 4 Eggs
• Salt
• Pepper (from the mill)
• 40 g Ghee
• 400 g Zucchini
• 200 g Tomatoes
• 150 g Eggplants
• 1 bunch Spring onions
• 1 tbsp Parsley
• 1 tsp Rosemary
• 1 tsp Thyme
• 2 Garlic cloves
• 1 tbsp Olive oil
• 2 tbsp Butter
• Salt
• Pepper (from the mill)
• Butter (for the dish)
• 40 g Parmesan

Instructions

1. 1. Whisk milk, flour, eggs, a pinch of salt, and pepper in a bowl until smooth.
2. 2. Let the batter rest for 15 minutes to allow the flour to hydrate fully.
3. 3. Heat a little ghee in a non-stick pan with a diameter of 18 to 20 centimeters.
4. 4. Cook 8 thin crêpes one after the other from the batter.
5. 5. Keep the finished crêpes warm in a preheated oven at 70 degrees until needed.
6. 6. Wash the zucchini thoroughly and slice it into thin rounds.
7. 7. Wash the tomatoes and cut them into thin strips.
8. 8. Wash the eggplant and cut it into small cubes.
9. 9. Wash the spring onions, trim the root ends, and slice the white and light green parts into thin rings.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat olive oil and butter in a large pan.
12. 12. Cook the prepared vegetables together with the garlic for about 5 minutes, stirring constantly.
13. 13. Season the vegetable mix with salt, pepper, and your favorite herbs.
14. 14. Take one crêpe and fill it with a portion of the warm vegetables.
15. 15. Place the filled crêpes in a baking dish lightly greased with butter.
16. 16. Generously sprinkle the crêpes with grated Parmesan cheese.
17. 17. Bake the dish in a preheated oven at 200 degrees for about 5 minutes, until the cheese is golden brown and bubbling.

Nutrition per serving

• kcal: 564
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 42 g