← All recipes

🍽️ Vegetable Rolls with Crepe Wrapper

985 kcal · 30 min · 4 servings

Ingredients

• 100 g flour
• 2 eggs
• 200 ml milk
• salt
• 4 bell peppers (2 yellow and 2 red)
• 150 g zucchini
• 1 onion
• 1 tbsp oil
• 200 g chunky tomatoes (can, drained)
• pepper
• 6 sheets gelatin

Instructions

1. 1. Whisk eggs, flour, milk, and a pinch of salt into a smooth batter.
2. 2. Cook two thin crepes in a non-stick pan.
3. 3. Halve the bell peppers, remove the seeds, and rinse them.
4. 4. Dice the bell pepper finely.
5. 5. Wash the zucchini and pat it dry.
6. 6. Cut the zucchini into tiny cubes.
7. 7. Peel the onion and chop it finely.
8. 8. Heat oil in a pot.
9. 9. Sauté the onion until translucent.
10. 10. Add the bell pepper and zucchini and sauté briefly.
11. 11. Add the tomato flesh.
12. 12. Season the mixture with salt and pepper.
13. 13. Simmer the vegetable filling for about 10 minutes.
14. 14. Cook off almost all the liquid so the mixture is firm.
15. 15. Soak the gelatin in cold water.
16. 16. Squeeze the soaked gelatin well.
17. 17. Dissolve the gelatin in the warm vegetable mixture.
18. 18. Let the filling cool down slightly.
19. 19. Spread the filling evenly over the crepes.
20. 20. Roll the crepes up tightly.
21. 21. Wrap the rolls in cling film.
22. 22. Place the rolls in the refrigerator overnight.
23. 23. Slice the rolls for serving.

Nutrition per serving

• kcal: 985
• Protein: 54 g · Fett/Fat: 31 g · Carbs: 118 g