Crêpe with Shrimps

Morning: Mix orange, pear, oatmeal and lean yogurt and season with sweetener.

At noon: pour boiling hot water (1) over tea, infuse for 3 min. Remove the bag, let the tea cool a little. Melt half of the butter in it and mix with flour, egg yolk and sea salt. Dough

Let rest for 20 min.

Clean the peppers and cut them into pieces. Rinse and dry the shrimps. Spread a thin layer of butter on a coated frying pan. Spread batter evenly in it and bake until golden brown on both sides. Keep warm.

Add remaining butter to frying pan. Sauté peppers and shrimp in it and season with sea salt and pepper. Rinse and chop dill and sprinkle over peppers and shrimp. Fill crêpe with it.

Evening: (roast beef on tea jelly) Pour boiling hot water (2) over tea, steep 5 min. Soak gelatin in cold water. Drain the tea, reserving it, and let the gelatin melt in it. Season with sea salt, pepper and soy sauce.

Pour into a small shallow bowl, set. Clean leaf lettuce and chop a tiny bit. Rinse tomatoes and cut into quarters.

Mix juice of one lemon with water (3) and a little bit of sweetener, pour over salad ingredients. Stir salad cream with herbs. Arrange lettuce and roast beef slices. Dip the tea jelly in hot water, turn out and cut the jelly into cubes. Sprinkle over the roast beef.

Daz

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