Crispy and packed with tasty vegetables
Dice tomatoes into small cubes, peeled courgettes into fine slices, chop olives into small pieces.
Preheat the oven at 240°C (thermostat 8).
Stir the yep mix into water. Add a pinch of salt.
Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake).Cook for 1 to 2 minutes . It is not necessary to cook it both sides.
Flip the yep on a lightly oiled oven tray / sheet. Fill with a bed of courgette, diced tomatoes, olives. Put 2 / 3 yeps in the oven for approx. 8 to 10 minutes at 240°C.
Take the Crispy yeps out when ready.Add a drizzle of olive oil, basil, arugula salad, salt and pepper
You can spread some basil pesto on the yep before filling it
How to prepare a yep
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