Crepes Stuffed with Cabbage

1/2 head of sweet cabbage, shredded

1 carrot, grated

1/4 large celeriac, grated

1 onion, sliced

salt, pepper to taste

For the pancake batter:

6-7 Tbsp plain flour

1 egg

400 ml milk

pinch of salt

1 Tbsp sugar

oil for frying

Prepare the batter for the crepes by mixing all the ingredients. Whisk with a balloon whisk until smooth.

To prepare the crepes, heat a minimum of oil in a pan. Pour a ladle of batter and cook on a medium heat for 1-2 minutes. Turn and cook the other side until golden.

Fry the onions in olive oil then add the cabbage, carrots and celeriac. Saute until the vegetables are soft.

Place a Tbsp of vegetable mixture in the center of each crepe and roll up to form a parcel.

Fry them in a pan until beautifully crispy.