Crepes Vegetables

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  • Mass for crepes: 40 sheets
  • Cabbage small: 1
  • Leeks: 3
  • Carrots: 5
  • White mushrooms: 300 g
  • Garlic: 5 teeth
  • Olive oil: taste.
  • Salt and pepper: taste.
  • Soy sauce: to taste.


Start by cutting out all the vegetables in a thin julienne for your dates and book. Chop the cloves of garlic. In a wok, pour a little olive oil and sauté all the vegetables, in a whole or in parts, seasoning with salt, pepper and soy sauce to taste. Cut the square sheets of crepes in the middle, getting two rectangles.

Place a small portion of stuffing on top of the rectangle. Fold the edges of the dough in the sense of the length, wetting the mass with water emulsionada in flour to paste. Wrap stuffing in dough and paste the top opposite with the same folder, closing the small roll.

Repeat until you are finished with the ingredients. Freeze or fry them immediately, in boiling oil.

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