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🍰 Baked Herb Crepes with Vegetable Filling

705 kcal · 30 min · 4 servings

Ingredients

• 200 ml Milk
• 3 Eggs
• 50 g Butter
• 150 g Flour
• 3 sprigs Parsley
• 1 bunch Chives
• 20 g Ghee
• 400 g Broccoli
• 150 g Mushrooms
• 1 Onion
• 2 Tomatoes
• 150 g Brie
• 80 g Butter
• 0.1 l White wine
• Salt
• Pepper

Instructions

1. 1. Whisk the eggs with the milk until smooth.
2. 2. Melt the butter in a pot.
3. 3. Stir the flour into the milk and egg mixture.
4. 4. Add the melted butter, salt, and pepper to the batter and mix well.
5. 5. Wash the herbs and chop them finely.
6. 6. Stir the chopped herbs into the batter.
7. 7. Brush a non-stick pan with clarified butter.
8. 8. Bake thin crepes one by one in the pan.
9. 9. Wash the vegetables and peel the onions.
10. 10. Finely chop the onions and tomatoes.
11. 11. Clean the mushrooms and cut them in half.
12. 12. Cut the Brie cheese into small cubes.
13. 13. Divide the broccoli into small florets.
14. 14. Boil the broccoli florets for 4 minutes in salted water (blanching).
15. 15. Immediately shock the broccoli with cold water and let it drain.
16. 16. Sauté the chopped onions in butter.
17. 17. Add the mushrooms to the onions.
18. 18. Deglaze the mixture with white wine.
19. 19. Add the remaining vegetables and the Brie cheese to the pan.
20. 20. Season the filling with salt and pepper.
21. 21. Fill the finished crepes with the vegetable mixture.
22. 22. Fold the crepes.
23. 23. Place the filled crepes into a baking dish.
24. 24. Preheat the oven to 180 degrees Celsius.
25. 25. Bake the crepes in the oven for 10 minutes.

Nutrition per serving

• kcal: 705
• Protein: 23 g · Fett/Fat: 51 g · Carbs: 35 g