Buckwheat Flaxseed Crepes with Vegetables

Summary

Ingredients

• 200 g buckwheat flour
• 300 g water
• 4 egg yolks
• 1 pinch (s) salt
• 2 tablespoon flaxseed
• 30 g herb butter
• 500 g mushrooms
• 500 g red pepper (s)
• 1 zucchini
• 200 g cream
• 1 tablespoon parsley, frozen
• 1 tablespoon basil, frozen
• salt
• Cayenne pepper
• Vegetable oil
• Pizza melt, vegan

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Instructions

1. Put buckwheat flour, water, egg yolk, flaxseed and a pinch of salt in a bowl and whisk with an electric mixer for a good 5 minutes. Put the finished dough in the refrigerator so that it can rest a little.
2. Put the herb butter in a pan and heat it up. Wash and cut the vegetables and add to the herb butter. To prevent the mushrooms from watering, they should be sautéed very hot. Add the herbs and spices to the vegetable pan and pour over the cream. Let the cream boil off almost completely while stirring.
3. Take the dough out of the refrigerator. Brush either the crepe iron, the crepe pan or a normal pan with a little vegetable oil and heat. Quickly spread a ladle of the dough on the hot plate. After a short time, turn the crepe and fry on the other side.
4. When all the crepes are fried, fill them with the vegetables and, if you like, sprinkle with some vegan pizza melt.
5. Approx. 520 Kcal per serving.