Courgette Salad Crêpes

Name: Courgette Salad Crêpes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 l Milk; 2 Eggs; 100 g Flour; 7-10 Tbsp Salt; 1 Onion; 3 small zucchini; 150 g cherry tomatoes; 1 small head romaine lettuce; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp Oil; 1/4 l Vegetable broth; 100 g Whipped cream; 7-10 Tbsp juice of 1/2 lemon; 2-3 TABLESPOONS sauce thickener; 1/2 bunch Dill and chives; 7-10 Tbsp Dill and chive blossoms

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/4 l Milk
2 Eggs
100 g Flour
7-10 Tbsp Salt
1 Onion
3 small zucchini
150 g cherry tomatoes
1 small head romaine lettuce
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp Oil
1/4 l Vegetable broth
100 g Whipped cream
7-10 Tbsp juice of 1/2 lemon
2-3 TABLESPOONS sauce thickener
1/2 bunch Dill and chives
7-10 Tbsp Dill and chive blossoms

Directions

1
Whisk the milk, eggs, flour and 1 pinch of salt, let it rest for 10 minutes. Peel and finely chop the onion. Clean and wash the zucchini, tomatoes and salad. Cut zucchini into slices, tomatoes into quarters, lettuce into strips.
2
Heat the fat. Fry the zucchini and onions in it. Briefly sauté tomatoes and salad. Season. Keep warm. Grease a small pan with oil. Bake 8 thin crêpes one after the other. Keep warm.
3
Bring the stock, cream and lemon juice to the boil, thicken with sauce thickener. Season to taste. Wash dill and chives and chop finely. Arrange crépes filled with salad and sprinkled with herbs. Garnish with dill and chives blossoms as desired.
4
Extra sauce is fine.