Carrot crepe
- 1 egg (size M)
- 1 (20 g) go. Tbsp flour
- Salt, pepper
- 300 g peeled carrots
- 1 cleaned
- spring onion
- lemon juice
- 1 EL (10 g) stichf. sour
- Cream, some cress
- 5 EL Mineral water
- 1/2 TL (3 g) Ö l, 1 tsp sunflower seeds
0 minutes
light
- 1.
- Egg, flour, 1 pr. Mix the salt. Roughly grate the carrots, cut the spring onions into rings. Season with salt, pepper and lemon. Mix the cream and cress, season. Stir mineral water into the batter. Bake in hot oil for the crepe, sprinkling the kernels on top.
- 2.
- Arrange everything.
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