Ingredients (for 5 to 10 yeps) :

100g (4 oz) of yep rice mix
280 ml water
2 tomatoes
3 courgettes
a dozen black olives
olive oil
arugula /rocket salad
fresh basil
salt, pepper

Crispy yep

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