Crêpes with vegetable filling

Name: Crêpes with vegetable filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g flour, 3/8 l milk; 3 Eggs (Gr. M); 7-10 Tbsp salt, white pepper; 2 Onions, 1 garlic clove; 1 (approx. 500 g) kl. Chinakohl; 2 red peppers; 1 collar Spring onions; 150 g Mung bean seedlings; 3-4 Tbsp Oil; 3-4 Tbsp Asian sauce or ketchup; 3 TABLESPOONS Soy sauce; some stem(s) Parsley; 7-10 Tbsp lemon, mint and pink berries to garnish

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g flour, 3/8 l milk
3 Eggs (Gr. M)
7-10 Tbsp salt, white pepper
2 Onions, 1 garlic clove
1 (approx. 500 g) kl. Chinakohl
2 red peppers
1 collar Spring onions
150 g Mung bean seedlings
3-4 Tbsp Oil
3-4 Tbsp Asian sauce or ketchup
3 TABLESPOONS Soy sauce
some stem(s) Parsley
7-10 Tbsp lemon, mint and pink berries to garnish

Directions

1
Mix flour, milk, eggs and 1 pinch of salt to a smooth dough. Let the dough swell for about 15 minutes
2
Peel onions and garlic. Cut onions into fine slices. Chop the garlic. Clean and wash the vegetables. Cut Chinese cabbage and bell peppers into fine strips, spring onions into rings. Rinse and drain the sprouts briefly
3
Heat 1 tablespoon of oil in a wok or large frying pan. Sauté cabbage, bell pepper, spring onions, onions and garlic in portions while turning. Add the sprouts. Season with salt and pepper. Stir in the Asian and soy sauce and braise everything for about 5 minutes
4
Heat the rest of the oil in portions in a coated pan (approx. 24 cm Ø). Bake 8 crêpes from the dough one after the other and keep warm
5
Wash and chop the parsley. Fold into the vegetables, season to taste. Fill crepes with the vegetables. Arrange, garnish if necessary. Goes well with mint yoghurt
6
Seedlings are powerhouses:
7
The germination of seeds improves their protein quality. The vitamin content is multiplied and minerals such as iron, zinc and calcium become more easily digestible