Vegetable cr pes recipe
Vegetable Cr pes recipeThis article was published by: Matthew
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|For the crepes:|
|For the filling:|
|4||bell peppers, 2 red, 2 green, halved and seeded|
|salt and pepper|
|300 g||crème fraîche|
InstructionsFor 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.
ca. 40 min
Cooking / Baking Time:
ca. 30 min
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Vegetable cr pes recipe
Recipe type: xarchivex
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