Crêpes Filled with Vegetables Sour Cream Sauce

For the crêpes Mix all the ingredients into a batter and let it rest in the refrigerator for at least 1 hour. Make 8 large crêpes in a buttered Teflon pan and keep warm.

For the filling, rinse and peel the vegetables well, cut them into small sticks, sauté the garlic and onion in the corn oil until translucent (light), add the vegetables and herbs and cook until soft, stir in the crème fraiche and the yogurt, season. Fill the crêpes with it and arrange on the plates, garnish with the onion sprouts.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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