Crepes With Creamed Zucchini
|Flour||1⁄2 Cup (8 tbs)|
|Mineral water||1 Cup (16 tbs)|
|Salt||2 1⁄2 Pinch (Generous)|
|Garlic||1⁄2 Clove (2.5 gm)|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Thyme||1⁄2 Bunch (50 gm)|
|Creme fraiche||4 Tablespoon|
Whisk the flour with 1 egg, 1 egg yolk, and enough of the water to make a viscous batter.
Add one of the pinches of salt, cover and set aside.
Wash the zucchini in lukewarm water, dry, clean and dice.
Peel and dice the onion.
Peel and chop the garlic clove.
Bring the vegetable broth to a boil, add the onion, garlic and zucchini, cover and simmer 10 minutes.
Beat the remaining egg-white and salt and fold into the crepe batter.
Wash and shake the thyme dry, and chop.
Allow some of the water to cook off the zucchini.
Stir in the creme fraiche, season the vegetables to taste, sprinkle with the thyme, cover and set aside.
For each crepe melt 1/2 teaspoon of butter in a small pan.
Cook crepes separately until they are golden brown on each side, fill with the vegetables, fold over.