Vegan / Vegetarian

Dough ingredients:

1 egg

100 g whole spelt flour

150 ml sparkling mineral water

2 large pinches of iodised salt

a dash of pepper

Toppings:

1.5 spring onions

250 g mushrooms

1 tablespoon oil

75 g ricotta

1 tablespoon sesame seeds

70 g sour cream (10% fat content)

70 ml milk (1.5% fat content)

Crack an egg into a mixing bowl. Incorporate the sifted flour and whisk until a smooth consistency is reached, gradually pouring in the mineral water. Season the crepe batter with salt and pepper. If the mixture is too thick, add a splash of milk or water to thin it out. Wash, peel, and slice the spring onions into thin strips. Clean the mushrooms and halve or quarter them depending on their size. Heat half of the oil in a frying pan. Sauté the onions and mushrooms over a medium heat for about 5 minutes. Gently fold the ricotta into the mushroom mixture and season with salt and pepper. Remove the pan from the heat. Heat the remaining oil in a non-stick frying pan. Stir the crepe batter once more and pour a portion into the pan using a small ladle. Spread the batter by tilting the pan, then sprinkle with a few sesame seeds. Cook for roughly 1 minute until golden, then flip and finish cooking. Repeat this process to make 4 thin crepes. Spread the mushroom and ricotta mixture onto each crepe and roll them up. Arrange them side-by-side in a baking dish, pressing them together tightly.

Combine the sour cream with the milk and the remaining sesame seeds in a small bowl. Season the resulting sauce with salt and pepper, then pour it over the rolled-up pancakes. Grill on the middle rack of a preheated oven at 225 degrees (fan oven: 200 degrees, gas oven: thermostat 3-4) for approximately 10 minutes.

Extra tip*

If you require extra energy, you can increase the amount of batter by 50%. This will result in slightly thicker pancakes.

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

Energy 451 kcal | Proteins 23 g | Carbohydrates 38.9 g | Fibres 8.01 g | Lipids 22.3 g