1/2 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/2 teaspoon melted butter
1/4 teaspoon salt
2 eggs
Filling
3/4 cup diced cucumber, cut into cubes
1/2 cup water
2 tablespoons lemon juice
1 tablespoon melted butter
1 tablespoon all-purpose flour
1 tablespoon white wine vinegar
1 pound small camembert cheese
1 chopped onion
1 sprig of fresh dill, chopped
Salt and black pepper to taste
1/2 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/2 teaspoon melted butter
1/4 teaspoon salt
2 eggs
Filling
3/4 cup diced cucumber, cut into cubes
1/2 cup water
2 tablespoons lemon juice
1 tablespoon melted butter
1 tablespoon all-purpose flour
1 tablespoon white wine vinegar
1 pound small camembert cheese
1 chopped onion
1 sprig of fresh dill, chopped
Salt and black pepper to taste
Dough
Mix all the ingredients well
Leave it in the refrigerator for 30 minutes
Mix again
In a non-stick skillet, spread three tablespoons of the dough
Cook on both sides. Reserve
Repeat the process until the dough is finished
Filling
Clean the camembert cheese
Season with lemon juice, salt, and pepper
Leave it to rest for 15 minutes
In a pan, combine the butter, onion, and flour
Add water and let it simmer for five minutes
Add the camembert cheese, cucumber, and dill
Cook, stirring constantly, for three minutes
Add the white wine vinegar, mix well, and remove from heat
Distribute the filling between the crepes and fold them in half
Serve immediately.
