Herb crepe casserole

Ingredients for 4 servings:

• 300 g flour, possibly whole grain
• 2 eggs
• 200 ml milk
• a little butter
• 1 bunch chives, chopped
• ½ bunch parsley, chopped
• ½ bunch dill, chopped
• salt and pepper
• 500 g spinach, well cleaned
• 1 zucchini, diced
• 3 bell peppers, red and yellow, diced
• 1 fennel, diced
• ½ bunch parsley
• 1 tsp pepper
• 1 pinch of salt
• 1 pinch of ginger powder
• 300 ml vegetable stock
• 50 ml condensed milk
• 200 ml milk
• 100 g cheese, grated
• 30 g flour
• 1 egg(s)
• cheese for sprinkling

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Herb crêpes with spicy spinach filling, baked

Mix the crêpe batter in a large bowl and carefully fold in the chopped herbs. Add a pinch of salt or pepper to taste. Blanch the spinach. Sauté or brown the diced fennel in a non-stick pan and deglaze with the vegetable stock. Add the spinach and simmer for about 30 minutes. Stir in the dash of condensed milk during this time. Add the pepper and zucchini cubes, season with spices, and simmer for another 15-30 minutes, depending on whether you prefer the vegetables crunchy or soft. In the meantime, grease a pan with a little butter (using a paper towel or a pastry brush) and cook the crêpes one after the other on both sides until golden brown. Set the finished crêpes aside and let cool slightly. For the sauce, briefly bring the milk to a boil and mix with the flour, egg, and cheese. Season with salt and pepper. Meanwhile, drain the vegetables and fill the crepes with them. The crepes can be folded or rolled up. Layer them side by side in a baking dish and fill the gaps with the remaining vegetables (if any). If you like cheese, you can also sprinkle the crepes with it. Pour the sauce over the crepes and bake for 20 minutes at 180°C.