Vegetable Crepes Recipe

Ingredients

Serve 4

• 1 quantity crepes (refer recipe)

Filling:

• 7 oz/200 g mushrooms, sliced

• 4 oz/125 g celery, finely sliced

• 2 carrots, peeled and finely sliced

• 2 leeks, sliced

• 1 yellow bell pepper, finely sliced

• 6 tbsp butter

• 2 zucchini/courgettes, sliced

• 1 vegetable bouillon cube

• freshly ground black pepper to taste

• 2 cups/500 ml heavy/double cream

• 1/4 tsp freshly grated nutmeg

• generous 3/4 cup/100 g freshly grate

Method:

1. Prepare the crepe batter and refrigerate for 1 hour.

2. Filling: Sauté the mushrooms, celery, carrots, leeks, and bell pepper in 2 tablespoons of butter in a large frying pan over high heat for 5 minutes.

3. Lower the heat and cook for 5 more minutes. Add the zucchini, crumble in the bouillon cube, and season with pepper. Cook for 5-10  minutes, or until all the vegetables are tender.

4. Pour in the cream and season with nutmeg. Cook until the cream is heated through and slightly thickened.

5. Preheat the oven to 400°F/200°C/gas 6. Butter a rectangular baking dish.

6. Melt a little butter over medium heat in a small frying pan. Spoon enough batter into the pan to cover the base in a thin layer. Cook for 1-2 minutes, turn, and cook for 1-2 minutes on the other side until golden brown all over.

7. Stack the crepes on a plate. Line the prepared dish with three crepes and spread about a quarter of the filling over the top.

8. Cover with another layer of crepes and repeat until all the ingredients are in the dish, finishing with a layer of vegetables. Sprinkle with the Parmesan.

9. Bake for 15-20 minutes, or until lightly browned. Serve hot.