Carrot crêpes filled with pumpkin, mushrooms and leek
Published on 17 February 2025
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Versatile crêpes with various flours, including rice for gluten-free ones. More delicate, but rest batter, use a hot oiled pan and wait for a crust before turning. Freeze if wanted; a way to serve vegetables to children, also lovely with ham and cheese.
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Ingredients
INGREDIENTS FOR 10 CRÊPES
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Method
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I prepare and finely dice pumpkin and wash and slice leek.
I heat oil and add vegetables.
I cook, adding water or stock if needed, then previously pan-cooked mushrooms near the end, seasoning with salt and pepper.
Once cold, I fill crêpes with plenty of cheese.
I roll and put on buttered baking paper in a dish, add butter and Parmesan. Wrap and freeze, or bake at 180°C for about half an hour until crusted.
Original source: https://incucinaconlilly.com/2025/02/17/crespelle-alle-carote-con-ripieno-di-zucca-funghi-e-porro/