Sugar pea and kohlrabi ragout in lemon-bechamel sauce with crêpes

Name: Sugar pea and kohlrabi ragout in lemon-bechamel sauce with crêpes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 l Milk; 2 Eggs; 130 g Flour; 500 g Kohlrabi; 500 g Sweet peas; 7-10 Tbsp Salt; 100 g Crevettes (dans le lac); 30 g Butter or margarine; 100 g Whipped cream; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 1- 2 TABLESPOONS Oil; 1 stalk of dill; 1 Stiel glatte Petersilie; 3 Stem(s) Chervil; 7-10 Tbsp Lemon and lime slices

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/4 l Milk
2 Eggs
130 g Flour
500 g Kohlrabi
500 g Sweet peas
7-10 Tbsp Salt
100 g Crevettes (dans le lac)
30 g Butter or margarine
100 g Whipped cream
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
1- 2 TABLESPOONS Oil
1 stalk of dill
1 Stiel glatte Petersilie
3 Stem(s) Chervil
7-10 Tbsp Lemon and lime slices

Directions

1
For the crêpes, mix milk, eggs and 100 g flour to a smooth dough, leave to rest. For the ragout, peel and wash the kohlrabi and cut into fine pieces. Clean and wash the sugar snap peas and cut them into fine strips.
2
Bring 1/2 litre of salt water to the boil. Cook kohlrabi for about 8 minutes, sugar snap peas for 3 minutes. Then drain and store the stock. Rinse shrimps and drain. Melt the fat.
3
Sweat the rest of the flour in it. Add the stored stock and cream, stirring constantly, and bring to the boil. Warm up vegetables and shrimps in it. Season to taste with salt, pepper and lemon juice. Fry the dough for 8 thin crêpes in a small pan (approx. 18 cm Ø), each one coated with oil, until golden brown.
4
Wash the herbs, pluck off fine leaves and flags. Arrange the crêpes slightly folded over with the ragout. Garnish with slices of lemon and lime as desired. Serve sprinkled with the herbs.