Herb-crêpe bag with vegetable filling on paprika cream

Ingredients

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