Cheese crêpe with creamed vegetable filling

Ingredients for 2 servings:

• 300 g buttered vegetables, frozen or as desired
• 50 ml cream
• 130 ml milk
• 2 eggs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of sugar
• 100 g wheat flour, sifted
• 40 g Emmental cheese, grated
• some butter for frying
• possibly mineral water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Prepare the vegetables according to the package instructions and finally stir in the cream. Place the milk, eggs, sugar, salt, and pepper in a bowl and mix with a hand mixer. Add the flour and cheese a spoonful at a time and mix well. If the batter is too thick, add enough mineral water to form a thin crepe batter. Heat the butter in a pan and cook 4-5 thin pancakes one after the other. Divide the vegetables among the pancakes and fold them together. Sprinkle with parsley, if desired. If you want to take more time, you can prepare fresh vegetables. Sometimes you need to be quick, and frozen vegetables work well. The crepe batter can also be made ahead and refrigerated until ready to use.