Money Bag Crepes

Money Bag Crepes

Crepes often require some patience and a lot of skill. In this case, this recipe takes it up a notch with stuffing them full of a delicious filling. If you’re using blanched leeks as a rope, make sure you double knot it when you’re securing the money bags. The last thing you want is all your hard work unravelling in the oven.

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Money Bag Crepes

Course: First CourseCuisine: InternationalDifficulty: Difficult
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Crepes often require some patience and a lot of skill. In this case, this recipe takes it up a notch with stuffing them full of a delicious filling. If you’re using blanched leeks as a rope, make sure you double knot it when you’re securing the money bags. The last thing you want is all your hard work unravelling in the oven.

Ingredients

  • Crepes
  • 200g All-Purpose Flour

  • 1 Egg

  • 1 tablespoon Extra Virgin Olive Oil

  • 5g Chopped Parsley

  • 240ml Milk

  • Salt

  • Filling
  • 2 Carrots

  • 1 White Onion

  • 1 Zucchini

  • 1 Tomato

  • 1 Tablespoon Extra Virgin Olive Oil

  • Salt

  • White Sauce
  • 2 Tablespoon All-Purpose Flour

  • 20g Unsalted Butter

  • 240ml Milk

  • 20g Grated Parmesan Cheese

  • 20ml Tomato Sauce

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.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.