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🍽️ Vegetable and Ham Crêpes

480 kcal · 30 min · 4 servings

Ingredients

• Eggs 2 pcs.
• Milk 400 ml
• Mineral water, classic 250 ml
• Sunflower oil 3 tbsp
• Wheat flour, Type 405 250 g
• Salt pinch
• Carrots 2 pcs.
• Butter 6 tbsp
• Peas, frozen 200 g
• Boiled ham 200 g
• Vegetable broth 150 ml
• Pepper, black ground pinch
• Nutmeg, ground pinch

Instructions

1. 1. Separate one egg. Save the egg white for another use.
2. 2. Whisk the yolk, the remaining whole egg, 200 milliliters of milk, sparkling water, and one teaspoon of oil in the same pot.
3. 3. Add 200 grams of flour and half a teaspoon of salt.
4. 4. Stir the mixture with a whisk until no lumps remain.
5. 5. Let the batter rest at room temperature for a while.
6. 6. Peel the carrots and cut off the ends.
7. 7. Cut the carrots lengthwise into quarters and dice them into small cubes.
8. 8. Heat two tablespoons of butter in a pan over medium heat.
9. 9. Sauté the peas and carrot cubes in the pan for about five minutes.
10. 10. Stack the ham slices and cut them into strips.
11. 11. Melt four tablespoons of butter in a saucepan for the sauce.
12. 12. Add the remaining 50 grams of flour all at once to the butter and stir well.
13. 13. Cook the mixture for about one to two minutes while stirring constantly until it turns light.
14. 14. Gradually add the remaining cold milk and broth.
15. 15. Stir thoroughly to avoid lumps.
16. 16. Simmer the sauce while stirring for about five minutes.
17. 17. Season the sauce with salt, pepper, and nutmeg.
18. 18. Add the sautéed vegetables and ham strips to the sauce.
19. 19. Set the filling aside, covered.
20. 20. Heat some oil in a pan.
21. 21. Bake eight medium-sized crêpes from the batter one after the other.
22. 22. Distribute the vegetable and ham filling evenly over the crêpes.
23. 23. Fold in the sides of the crêpes.
24. 24. Roll up the crêpes.

Nutrition per serving

• kcal: 480
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 50 g