For the crepe
1 tablespoon of snail ink
1 cup of whole wheat flour
1 cup of water
1 whole egg
A pinch of salt
For the filling
1 tablespoon of finely chopped onion
1 tablespoon of sunflower oil
1 large cooked shrimp
Medium-sized carrot, grated
20g of zucchini, grated
10g of green beans, grated
Parsley, chives, dill and salt to taste
For decoration
3 medium-sized cooked shrimp
4 tablespoons of tomato sauce
1 zucchini slice
Lavender flowers
Italian jasmine
For the crepe
1 tablespoon of snail ink
1 cup of whole wheat flour
1 cup of water
1 whole egg
A pinch of salt
For the filling
1 tablespoon of finely chopped onion
1 tablespoon of sunflower oil
1 large cooked shrimp
Medium-sized carrot, grated
20g of zucchini, grated
10g of green beans, grated
Parsley, chives, dill and salt to taste
For decoration
3 medium-sized cooked shrimp
4 tablespoons of tomato sauce
1 zucchini slice
Lavender flowers
Italian jasmine
For the crepe
Blend all ingredients in a blender
Fry the pancakes in a greased skillet with oil. Reserve
For the filling
Sauté the onion until golden brown
Add the carrot, zucchini and green beans and cook for 3-4 minutes
Finally, add the shrimp and mix quickly
Season with parsley, chives, dill and salt to taste
Fill the crepe disks and serve on a plate
Garnish with warmed tomato sauce and decorate with remaining ingredients.
