Fennel Crepes

For the crêpe batter, sift the flour at the beginning. Then mix fennel tea with herbs, flour, egg and salt in a wide bowl with a mixer with whisk at the beginning on the lowest speed, then on the highest. Rest the dough in about 30 min. For the filling, clean the fennel bulb, rinse, quarter and cut into small strips, clean the mushrooms and cut into slices. Melt butter, sauté vegetables, cover with lid and cook over medium heat for about 10 minutes. Stir the vegetables with mustard and ½ cup Vega legere, season with salt and curry.

In a coated frying pan (O 20 cm), heat butter or light butter over medium heat. Pour in a narrow layer of dough, bake over low to medium heat until golden, turn out onto a plate and slide into the frying pan again. Bake the second side until golden brown. Using the remaining batter, bake 3 more crêpes in the same manner. Spread the filling evenly in the center of each of the 4 crêpes, fold the crêpes as a pouch and pin each together with 2-3 wooden skewers, place on a plate and keep warm in the oven. For the sauce, rinse tomatoes, remove stem ends and cut into small cubes. Rinse spring onions, cut into small rings. Heat the rest of the Vega legere in a saucepan, mix with the vegetables, season with mustard, salt, curry and spread evenly around the filled crêpes.

Our tip: If you like to cook with fresh herbs, get best

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