For the crêpe batter, in a bowl, mix together the Berief organic soy cooking cream and the olive oil. Sift in the flour, add soy flour and stir to smooth batter. Add water stir until the batter is smooth. Wash the herbs, pat dry, chop finely and likewise stir them into the batter. Let the batter sit 30 minutes. Tip: Do not whip the crêpe batter until creamy, because each air bubble causes holes in the crêpe when frying.
Brush olive oil on a coated pan and make crêpes from the batter. Tip: Before making the crêpes, carefully stir up the batter because after sitting for 30 minutes the flour settles on the bottom of the bowl.
Preheat the oven to 200 degrees. Peel the carrot and coarsely grate together with the zucchini. Peel and finely dice the shallots. Sauté the spring onions in olive oil until they are translucent, add the zucchini and sauté spring onions and zucchini together for 3 minutes, then season with salt, pepper and a pinch of sugar. Slice the bell pepper in half, remove the core, wash, pat dry and place on a baking sheet that has been greased with olive oil. Bake on the middle rack until the skin caramelises, dark spots and bubbles appear. Let the hot bell pepper cool and pull off the skin. Tip: For cooling, place the bell pepper in a plastic bag for 10 minutes, this make it easier to detach the skin later.
With a hand blender mix the bell pepper with the skin removed into a cream and season with salt, pepper and sugar. Fill the crêpes with 1–2 tbsp vegetables, fold closed upward and bind with a blanched chive stalk. Tip: Blanching means to immerse something in boiling water and then plunge it into cold water.
Serving: For each serving place 2 crêpes with the bell pepper cream on a plate and decorate the plate with chives and a few drops of olive oil.
The recipe will produce more crêpes than necessary, keep the remaining crêpes stacked on a plate and covered with plastic wrap in the refrigerator. They will easily keep for 3–4 days.