Money Bag Crepes

Directions

• Crepes
• In a glass bowl, mix the flour, salt, parsley, egg, olive oil and milk. Using a whisk, stir until a smooth mixture.
• Using a flat and shallow non-stick pan, place over high heat.
• When the pan is very hot, pour one ladle of the mixture and ensure that you rotate the pan to evenly distribute it thinly.
• Cook for 1 minute and then flip the crepe and cook for 1 minute. Remove the crepe and place it aside.
• Repeat and cook as many crepes as the mixture can yield.
• Filling
• Grate carrots, finely chop onion, dice tomato and zucchini.
• Drizzle olive oil into hot pan, and first sauté the onion until tender. Add the rest of the vegetables and a pinch of salt, and cook until tender.
• Sauce
• Melt the butter in a sauce pan and add the flour over medium heat. Keep mixing with a spoon until it becomes a thick roux.
• Switch off the heat and pour the milk gradually as you whisk vigorously. Return the pan back over medium heat, allow it to cook for 5 minutes.
• Add parmesan cheese and whisk together. Turn off the heat.
• Assembling
• Put 1 tablespoon of the white sauce into the sautéed vegetables and mix together so that they bond to each other.
• Take a crepe and place a large spoonful of vegetables in the center. Gather all the sides together and use a long kitchen rope or a piece of leek that’s been blanched to tie the edges together. Secure the crepe like a money bag.
• Repeat until all the crepes have been filled.
• On a baking tray, spread a little bit of the white sauce on the surface and place the filled money bags on top of it.
• Place a teaspoon of tomato sauce on top of each money bag and sprinkle some grated cheese on top.
• Place the money bags in a preheated 180°C oven and bake for 10 minutes.