Saute some oil with 2 raw zucchini previously cut in thin slices then add 200g cooked asparagus cut 2 or 3 cm long, 100g cooked peas, 300g bunches of cooked broccoli, and 1 tablespoon of chopped parsley. Cook for 3 or 4 minutes on medium heat just to heat the vegetables then season to taste
Fill the twelve TAHONA crêpes by placing the filling in the center of the crêpe then take the edges to the center and tie the crêpe with a strip of blanched chives as if it were a little bag. Put the little packets in the oven for some minutes just to heat them. Serve them with any sauce of your choice.