Crêpes with vegetable filling and yoghurt and mint sauce

Name: Crêpes with vegetable filling and yoghurt and mint sauce
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/8 l Milk; 1 egg (size M); 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2-3 stem(s) fresh mint; 75 g Whole milk yoghurt; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 1 small onion; 1 Garlic clove; 100 g Chinese cabbage; 1 small red pepper; 2 Spring onions; 50 g Mung bean sprouts; 2 TABLESPOONS Oil; 4 TABLESPOONS Asia spicy sauce; 1 TABLESPOON Soy sauce; 2 TABLESPOONS chopped parsley; 7-10 Tbsp Lemon slice and pink berries

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/8 l Milk
1 egg (size M)
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp Sugar
2-3 stem(s) fresh mint
75 g Whole milk yoghurt
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
1 small onion
1 Garlic clove
100 g Chinese cabbage
1 small red pepper
2 Spring onions
50 g Mung bean sprouts
2 TABLESPOONS Oil
4 TABLESPOONS Asia spicy sauce
1 TABLESPOON Soy sauce
2 TABLESPOONS chopped parsley
7-10 Tbsp Lemon slice and pink berries

Directions

1
For the dough, whisk milk and egg. Stir in flour. Season with salt and sugar. Let the dough swell a little. For the sauce, wash mint and chop except for something to garnish. Mix yoghurt, mint and lemon juice.
2
Season with salt, pepper and sugar. Peel onion and garlic, cut onion into fine slices. Crush the garlic. Clean, wash and cut Chinese cabbage and paprika into strips. Clean, wash and cut spring onions into rings. Wash the sprouts and let them drip off. Heat 1 tablespoon of oil. Fry the prepared vegetables in it while turning. Season with salt and pepper. Stir in spice and soy sauce. Steam for about 5 minutes.
3
Heat 1 tablespoon of oil. Fry the prepared vegetables in it while turning. Season with salt and pepper. Stir in spice and soy sauce. Steam for about 5 minutes. Heat the remaining oil in a frying pan. Bake 2 pancakes from the dough one after the other and keep warm. Add parsley to the vegetables and season to taste again. Fill the pancakes with the parsley. Arrange on a plate with the mint sauce. Garnish with a slice of lemon and mint and sprinkle with pink berries
4
Heat the remaining oil in a frying pan. Bake 2 pancakes from the dough one after the other and keep warm. Add parsley to the vegetables and season to taste again. Fill the pancakes with the parsley. Arrange on a plate with the mint sauce. Garnish with a slice of lemon and mint and sprinkle with pink berries