To vary the filling, replace the carrot with freshly grated celeriac or beetroot.
150g (5½oz) carrots, grated
50g (1¾oz) red onion or shallots, chopped
50g (⅓ cup) sultanas (golden raisins)
30g (¼ cup) pine nuts, toasted
2 hard-boiled eggs (see Boiled eggs), chopped
2 tbsp snipped flat parsley leaves, plus 1–2 tsp snipped for the batter
5 tbsp groundnut oil
2 tbsp wine vinegar
salt and freshly ground pepper
½ quantity crêpe batter, without sugar or flavourings
lemon wedges
First prepare the filling. Mix the grated carrot with the chopped onion. Blanch the sultanas in boiling water for 10 seconds, then refresh in cold water and drain well. Add to the carrot mixture with the toasted pine nuts and mix well.
Flavour the chopped hard-boiled eggs with the 2 tbsp snipped parsley.
Whisk the oil with the wine vinegar and seasoning to make a vinaigrette. Toss the carrot mixture in the vinaigrette. Check the seasoning.
Flavour the crêpe batter with a little snipped parsley, then cook 8 crêpes. Arrange a crêpe on each of 4 plates. Spread the carrot mixture on top, cover each with another crêpe and sprinkle the chopped egg on top. Serve cold, with lemon wedges.