Crêpes with Vegetable Filling

A bean recipe for every taste:

1. stir eggs, milk, flour and 1 pinch of salt to a smooth dough. Allow dough to swell for about 15 min.

Remove the skin from the onions and garlic. Cut onions into fine slices. Chop garlic. Clean vegetables, rinse. Cut Chinese cabbage and bell bell pepper into fine strips, leek onions into rings.

Briefly rinse and drain the sprouts.

3. Heat 1 tbsp. oil in a wok or possibly in a large frying pan. Sauté spring onions, bell peppers, cabbage, onions and garlic in batches, turning. Add sprouts. Season with salt and pepper. Fold in Asia and soy sauce and sauté for about 5 minutes.

Heat the remaining oil in batches in a coated frying pan (approx. 24 cm ø). Bake 8 crêpes with the dough one after the other and keep them warm.

Rinse and chop the parsley. Add to the vegetables and season. Fill the crêpes with the vegetables. Arrange, perhaps garnish. Serve with mint yogurt.

Sprouted seeds are powerhouses:

Sprouting seeds improves their protein quality. The vitamin content multiplies, and minerals such as iron, zinc and calcium are more easily utilized.

Preparation time: 45 min.

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