Vegetable cr pes recipe

Vegetable Cr pes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delectable recipe for Vegetable Cr�pes that will tantalize your taste buds with its colorful and nutritious ingredients. These delicate and thin pancakes are filled with a medley of fresh vegetables, creating a delightful balance of flavors and textures. Whether you're looking for a hearty breakfast, a light lunch, or a flavorful dinner option, these Vegetable Cr�pes are a versatile dish that can be enjoyed any time of the day. With its vibrant presentation and wholesome ingredients, this recipe is sure to become a favorite among both vegetarians and non-vegetarians alike.

Keywords: vegetable cr�pes, recipe, colorful, nutritious, fresh vegetables

Vegetable cr pes recipe details

Vegetable cr pes recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

	For the crepes:
400 g	flour
4	eggs
400 ml	milk
	salt
	nutmeg, grated
100 ml	oil
	For the filling:
4	bell peppers, 2 red, 2 green, halved and seeded
3	carrots
1	Spanish onion
300 g	mushrooms
100 g	butter
	salt and pepper
300 g	crème fraîche

Instructions

For the crêpes:
Sieve the flour into a bowl, add the eggs and the milk and season with salt and nutmeg. Stir to a batter, free from lumps and allow the batter to rest for 20 minutes.

Heat oil in a pan and bake 24 crêpes. Keep warm in the oven at 80°.

For the filling:
Seed the bell peppers. Peel the carrots. Cut peppers and carrots into stripes. Slice the mushrooms and dice the onion.

Sauté the onion and the other vegetables in hot oil for 5 minutes. Add the crème fraîche and simmer over low heat for 5 minutes. Season to taste with salt and pepper.

Evenly divide the filling on each crêpe, then roll the crêpes up and serve.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a