Cut tomatoes and peppers into very fine cubes. With crushed garlic, spring onion rings and coarsely grated carrots and zucchini, sauté in hot oil in a frying pan over medium heat, stirring, for about 15 minutes until the liquid has evaporated. Season well with salt and freshly ground pepper and cool. In the meantime, mix eggs, flour, milk and lukewarm liquid fat to a dough. Leave to stand for at least 15 min. Stir in the vegetables and bake four to five paper-thin crêpes in turn in a little oil over medium heat. Sprinkle each with the grated cheese (leaving two tbsp.), roll up and cut into pieces about three inches wide. Place side by side in an ovenproof dish. If necessary, refrigerate for one night with the lid closed. To bake, sprinkle with remaining cheese and pour whipped cream over top. Put in the oven, switch to 220 °C and bake for about 15 min. Sprinkle with chervil leaves. Serve warm. (Per unit about 320 calories / 1339 joules)
Our tip: Zucchini are tender in taste and therefore also good for children.