For 6 persons :




Ingredients :

• 300 g of vegetables cut in julienne style : carrots, celery, leeks, mushrooms, onions, turnips
• 6 slices of emmental cheese
• 150 g of croutons with garlic flavour
• 50 cl of béchamel sauce
• 6 hard boiled egg
• Some garlic
• Some parsley 
• Salt & pepper, 
• Some coriander 
• Some nutmeg

Realisation  : 

• Make cook vegetables with a little fat content, salt, pepper
• Reserve some vegetables for decoration
• Add the béchamel sauce, seeds of coriander, a little grated nutmeg, croutons rubbed with garlic (optional) 
• Place on the crepe slices of emmental cheese and pour the preparation above.
• Close again the crepe

Decorate with the remainder cooked vegetables and serve with a salad with decorated croutons, tomato, hard boiled egg and nut green walnuts.




This recipe was realised with our batter mix by Crêpes de France