Herb-crêpe bag with vegetable filling on paprika cream
Ingredients
Portion
For the crêpes:
125 ml Berief organic soy cooking cream
125 g flour
2 tbsp soy flour
1 tbsp olive oil
140 ml water
Fresh herbs (basil, parsley, chives)
Olive oil (for frying)
For the vegetable filling:
100 g carrots
100 g zucchini
2 shallots
1 tbsp olive oil
400 g red bell pepper
Chive stalks
Salt
Pepper
Sugar