← All recipes

🍽️ Vegetable Stuffed Crepes

456 kcal · 30 min · 4 servings

Ingredients

• 40 g ghee
• 400 g chard
• 400 g broccoli florets
• 2 carrots
• 1 tsp ginger (freshly grated)
• 2 tbsp butter
• 150 ml vegetable broth
• salt
• pepper (from the mill)
• 400 ml milk
• 150 g flour
• 3 eggs
• salt
• pepper (from the mill)

Instructions

1. 1. Whisk the milk, flour, eggs, a pinch of salt, and pepper together until you have a smooth batter.
2. 2. Let the batter rest for about 15 minutes to allow it to swell.
3. 3. Heat some ghee in a pan with a diameter of 18 to 20 centimeters.
4. 4. Bake 8 thin pancakes (crepes) one after the other in the pan.
5. 5. Keep the finished crepes warm in the preheated oven at 70 degrees Celsius.
6. 6. Wash the chard and remove the tough stems.
7. 7. Cut the leafy greens into thin strips.
8. 8. Peel the carrots and cut them into small sticks or grate them finely.
9. 9. Sauté all the prepared vegetables in hot butter for about 2 minutes.
10. 10. Deglaze the vegetables with the broth.
11. 11. Simmer the vegetables gently under a lid for about 4 minutes.
12. 12. Remove the lid and let the remaining liquid evaporate.
13. 13. Season the filling with grated ginger, salt, and pepper.
14. 14. Place a portion of the vegetable filling in the center of each crepe.
15. 15. Fold the edges of the dough over the filling.
16. 16. Secure the filling with wooden skewers so it does not fall out.
17. 17. Serve the stuffed crepes immediately.

Nutrition per serving

• kcal: 456
• Protein: 19 g · Fett/Fat: 25 g · Carbs: 39 g