Fertility menu: Crêpes with vegetable filling

Our nutritionist Johanna Wolf, MSc regularly creates recipes for our fertility menu. These menus are handed out to our patients immediately after the embryo transfer in order to actively support nidation through a healthy nutrition.

A balanced and healthy diet can facilitate pregnancy – regardless of fertility treatments. Experts advise couples to change their nutritional habits at least 4 months prior to a planned pregnancy. The earlier the better!

Ingredients:

  • 1 kohlrabi
  • 200g carrots
  • 70g peas
  • 1 onion
  • 2 tbsp ghee
  • 1/2 pack of oatly
  • 1 tbsp vinegar
  • 70ml vegetable stock
  • salt, allspice, caraway
  • fresh coriander
  • 1/2 of an organic lemon
  • 125g flour
  • 1/4 litre oat milk
  • 1-2 eggs
  • salt
  • a dash of mineral water

Preparation:

Peel kohlrabi and cut into cubes. Peel and slice carrots. Finely chop onions and braise lightly in ghee – then deglaze with some vinegar. Add vegetables and steam everything for 2 minutes.

Pour in vegetable stock, season with salt, allspice and caraway and cook covered on medium heat for about 12 minutes. Add boiled peas to the vegetables and cook for another 3 minutes. Stir in oatly and bring to the boil once again. Garnish with reshly chopped coriander.

Crêpes:
Blend flour, milk and eggs – then add salt. Add mineral water until batter is thin. Bake crêpes with a bit of oil, fill with the vegetable mixture and roll.

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