Whole-food crêpes with summery vegetable ragout

Name: Whole-food crêpes with summery vegetable ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g frozen broad beans; 5 TABLESPOONS + 30 g butter or margarine; 50 g Flour (Type 405); 50 g Wholemeal wheat flour; 1/4 l Milk; 3 Eggs (size M); 7-10 Tbsp Salt; 10 g dried morels; 250 g white and green asparagus; 1 small kohlrabi; 250 g slender bunny carrots; 400 g Cauliflower; 2 Shallots; 1 TABLESPOON chopped almonds; 350 g Whipped cream; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp sauce thickener; some stem(s) Chervil; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g frozen broad beans
5 TABLESPOONS + 30 g butter or margarine
50 g Flour (Type 405)
50 g Wholemeal wheat flour
1/4 l Milk
3 Eggs (size M)
7-10 Tbsp Salt
10 g dried morels
250 g white and green asparagus
1 small kohlrabi
250 g slender bunny carrots
400 g Cauliflower
2 Shallots
1 TABLESPOON chopped almonds
350 g Whipped cream
2 TEASPOONS Instant vegetable stock
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
7-10 Tbsp sauce thickener
some stem(s) Chervil
baking paper

Directions

1
Defrost the beans. Melt 2 tablespoons of fat, let it cool down a little. Mix flour, milk, eggs and 1 pinch of salt to a smooth dough. Stir in butter and let the dough swell for at least 10 minutes. Heat 3 tablespoons of fat in portions in a small coated pan (20 cm Ø). Add some dough to each portion and immediately spread it thinly by tilting the pan.
2
Bake for just under 1 minute, turn and bake for another 30 seconds. Bake a total of 8 crêpes and fold into rectangles. Place on a baking tray lined with baking paper and set aside. Rinse the morels, soak them for about 10 minutes in a good 300 ml of hot water. Wash the asparagus, cut off the woody ends. Peel the white asparagus. Cut the stalks into small pieces. Cut kohlrabi into eighths, peel. Clean and peel carrots. Wash cauliflower, cut into florets. Peel and finely dice shallots. Drain morels, collect mushroom water and filter through kitchen paper.
3
Cut the stalks into small pieces. Cut kohlrabi into eighths, peel. Clean and peel carrots. Wash cauliflower, cut into florets. Peel and finely dice shallots. Drain morels, collect mushroom water and filter through kitchen paper. Cut mushrooms in half. Squeeze the beans from the skin
4
Roast the almonds in a pan without fat, take them out. Heat 30 g fat. Fry shallots, white asparagus, kohlrabi, carrots and cauliflower in it. Add morels, mushroom water, cream and broth. Bring to the boil and simmer for about 9 minutes. Add green asparagus and beans and cook for 3 minutes.
5
Season with salt, pepper and lemon juice. If necessary, thicken with sauce thickener. Heat up the crêpes in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: level 1) for approx. 5 minutes. Serve with ragout on plates. Sprinkle with almonds and garnish with chervil