Crêpes with Maties-Vegetable Filling on Yogurt-Dill Sauce

Have you tried this zucchini recipe?

Mix the milk, eggs, flour and salt with a whisk to make the crêpe batter. Strain the batter through a sieve and let it rest for a good 15 minutes.

Now cut the matie fillets, the cleaned carrots and zucchini into very fine strips. Rinse the thyme and pluck the leaves.

Heat oil, add carrots and steam until almost soft. Add zucchini and at the end the matjes strips, steam, season with pepper, salt, thyme. Keep warm.

For the sauce, mix chopped dill with crème fraîche, salt, yogurt, juice of one lemon, pepper. Refrigerate.

In hot butter, make narrow pancakes (1 per person, 26 cm in diameter) from the crêpe dough, one after the other, and bake until golden brown on both sides, spreading the matjes-vegetable filling evenly on them.

Roll up and cut diagonally, garnish with lettuce and tomatoes. Pour yogurt sauce on top.

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