Ingredients
- 100 g flour
- 1 pinch salt
- 200 ml vegetable juice (e.g., beetroot juice or carrot juice)
- 2 egg
- 1 ts chopped herbs (e.g., parsley)
Preparation
1. Mix all ingredients into a thin batter and let rest for approx. 30 minutes.
2. Heat the pan on highest level up until the perfect temperature for roasting is reached.
3. Switch to a low level, our enough batter for one crepe into the pan and spread it around evenly.
4. As soon as the batter firms up, turn over and roast until done. Keep the crepe warm and roast the next crepes in the same way.
This recipe has been tested and approved by AMC.
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