Gratinated vegetable crêpes

Ingredients for 4 servings:

• 200 g flour
• 1 egg(s)
• 200 ml milk
• Parsley
• 300 g mushrooms
• 1 zucchini
• 1 bell pepper
• 1 onion(s)
• 1 clove(s) garlic
• 150 g spinach, fresh or frozen
• Herbs, e.g. rosemary, parsley, lemon basil
• 300 g tomatoes, pureed
• ½ cup yogurt
• 100 g cheese, e.g. B. Parmesan, Edam, mozzarella
• e.g. salt and pepper
• e.g. Paprika powder, hot
• n. B. Nutmeg
• e.g. chili

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Vegetarian

Mix flour, milk, and egg into a batter. Stir in chopped parsley and season with salt, a little paprika, and a pinch of nutmeg. Then, in a pan with a little butter, cook thin crêpes (drop a ladleful of batter in the center and then gently swirl the pan to spread the batter). Clean and dice the vegetables. Sauté the mushrooms, peppers, and onions until they have lost volume and are starting to color. Crush in the garlic. Then add the zucchini cubes and fry over medium heat until they begin to soften. Then add the spinach, and when it has thawed or collapsed, stir in the chopped herbs. Finally, pour in the tomato puree and yogurt and season with salt and pepper, or hot paprika, nutmeg, and chili to taste. Place 1-2 spoonfuls of vegetables on each crêpe and roll up. Place them side by side in a baking dish, open-side down. Distribute the remaining vegetables over the crêpe rolls. Then top with some cheese (we love it with some Parmesan and some Edam cheese on top). Bake in a preheated oven at 180 degrees Celsius until the cheese starts to brown (about 15 minutes). Of course, almost any other vegetable will work, but the meat-eaters here at home like to add some fried ground beef to the vegetable mixture. If you’re less concerned about calories, you can also mix in some feta and, of course, add more cheese for the topping.