Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crêpe batter
Filling
Crêpes
To serve
How it's done
Crêpe batter
Add the flour and all the other ingredients up to and including the salt to a measuring cup, purée for approx. 1 minute to form a smooth batter. Leave to stand for approx. 10 mins.
Filling
Place the substitute crème fraîche with all the other ingredients up to and including the salt in a bowl, stir. Add the cucumber, mix in.
Crêpes
Heat a dash of oil in a non-stick frying pan. Add approx. 1/4 of the batter to the pan, cook until the underside is done and comes away from the pan on its own. Turn the crêpe over and finish cooking, transfer to a cooling rack. Cook three more crêpes with the remaining batter.
To serve
Top the crêpes with the filling. Place the balsamic, oil, tabasco, salt and carrots into a bowl, mix, distribute on one half each crêpe, top with nuts, fold over.
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