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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

To the products

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