Ingredients (for 6 medium yeps) :

100g (4 oz) of yep rice mix
280 ml water
3 tomatoes
2 courgettes
a dozen black olives
5 slices of parma ham
olive oil
grated parmesan
fresh basil
salt, pepper

 

 

 

 

Ital’yep

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Dice tomatoes into small cubes, peeled courgettes into fine slices, chop olives into small pieces. Cut strips of parma ham and grate the parmesan.

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 plate.Let it cool down for a minute or 2 before handling.

Fill with a bed of courgettes, diced tomatoes & olives. Finish with strips of ham & parmesan.
Add a drizzle of olive oil, basil, salt and pepper.

 

Spread a bit of green pesto on the yep before filling it

 

 

 

 

 

How to prepare a yep

 

 

Toutes les recettes

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