Vegan crepes with vegetable filling
Low Carb
Nutritional value
So many calories & Macro nutrients has a portion
18 gCarbohydrates
+
8 gProteine
+
9 gFat
=
204Calories
Ingredients
Ingredient list for 4 Portions
0.50 teaspoon
salt (2.5g)
0.50 teaspoon
black pepper (2g)
1.00 pinch
cayenne pepper (0.04g)
1.00 tablespoon
coconut oil (13g)
2.00 piece
clove of garlic (6g)
1.00 teaspoon
fresh thyme (0.8g)
2.00 piece
carrot (320g)
0.50 piece
red sweet pepper (33g)
0.50 piece
yellow pepper (75g)
1.00 tablespoon
lemon juice (15g)
1.00 cup
1.00 piece
green zucchini (200g)
1.00 piece
yellow zucchini (200g)
2.00 tablespoon
vegan mayo (28g)
1.00 tablespoon
nutritional yeast (10g)
0.50 teaspoon
turmeric (1.5g)
0.75 cup
water (3.75g)
Cooking
To the video the individual steps also here for you
1
Pour the chickpea flour, water, turmeric, nutritional yeast, salt and pepper into a bowl and mix everything well together.
2
Let the dough rest for at least an hour or for the whole night.
3
Heat a pan and use a spoon to add some dough. The dough mass should bee enough for 8 pancakes.
4
Fry the pancakes for a minute from each side.
5
Cut the carrot, the red and yellow peppers, as well as the green and yellow zucchini in thin strips.
6
Chop the thyme and garlic clove.
7
Heat some coconut oil in a large pan and fry the thyme and the garlic for a minute.
8
Now add the carrots and peppers and continue frying for three minutes.
9
Add the zucchini strips and continue frying for two minutes.
10
Season the mixture with salt, pepper and lemon juice.
11
Take a pancake and spread it with vegan mayonnaise.
12
Then you cover it with the fried vegetable strips and roll it together.
13
Optionally you can warm up the finished pancakes in the oven.
14
We also recommend eating the pancakes cold.
18 gCarbohydrates
+
8 gProteine
+
9 gFat
=
204Calories
0.50 teaspoon
salt (2.5g)
0.50 teaspoon
black pepper (2g)
1.00 pinch
cayenne pepper (0.04g)
1.00 tablespoon
coconut oil (13g)
2.00 piece
clove of garlic (6g)
1.00 teaspoon
fresh thyme (0.8g)
2.00 piece
carrot (320g)
0.50 piece
red sweet pepper (33g)
0.50 piece
yellow pepper (75g)
1.00 tablespoon
lemon juice (15g)
1.00 cup
1.00 piece
green zucchini (200g)
1.00 piece
yellow zucchini (200g)
2.00 tablespoon
vegan mayo (28g)
1.00 tablespoon
nutritional yeast (10g)
0.50 teaspoon
turmeric (1.5g)
0.75 cup
water (3.75g)
1
Pour the chickpea flour, water, turmeric, nutritional yeast, salt and pepper into a bowl and mix everything well together.
2
Let the dough rest for at least an hour or for the whole night.
3
Heat a pan and use a spoon to add some dough. The dough mass should bee enough for 8 pancakes.
4
Fry the pancakes for a minute from each side.
5
Cut the carrot, the red and yellow peppers, as well as the green and yellow zucchini in thin strips.
6
Chop the thyme and garlic clove.
7
Heat some coconut oil in a large pan and fry the thyme and the garlic for a minute.
8
Now add the carrots and peppers and continue frying for three minutes.
9
Add the zucchini strips and continue frying for two minutes.
10
Season the mixture with salt, pepper and lemon juice.
11
Take a pancake and spread it with vegan mayonnaise.
12
Then you cover it with the fried vegetable strips and roll it together.
13
Optionally you can warm up the finished pancakes in the oven.
14
We also recommend eating the pancakes cold.
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