Savory Mozzarella, Tomato and Herb Crêpes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 820 cal. | (39 %) | ||
| Protein | 33.03 g | (34 %) | ||
| Fat | 53.2 g | (46 %) | ||
| Carbohydrates | 53.79 g | (36 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.35 g | (8 %) |
| Vitamin A | 542.59 mg | (67,824 %) | ||
| Vitamin D | 2.22 μg | (11 %) | ||
| Vitamin E | 4.91 mg | (41 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 3.47 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56.41 μg | (19 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 9.34 μg | (21 %) | ||
| Vitamin B₁₂ | 1.02 μg | (34 %) | ||
| Vitamin C | 27.44 mg | (29 %) | ||
| Potassium | 760.01 mg | (19 %) | ||
| Calcium | 580.91 mg | (58 %) | ||
| Magnesium | 36.51 mg | (12 %) | ||
| Iron | 2.62 mg | (17 %) | ||
| Iodine | 50.12 μg | (25 %) | ||
| Zinc | 0.76 mg | (10 %) | ||
| Saturated fatty acids | 22.52 g | |||
| Cholesterol | 126.69 mg |
Ingredients
- For the crêpes
- 200 grams Pastry flour
- 400 milliliters milk
- 1 Tbsp melted butter
- salt
- 2 eggs
- 3 Tbsps vegetable oil
- For the filling
- 300 grams Bocconcini
- 6 Tomatoes
- 1 tsp dried Italian Fresh herbs
- 2 Tbsps olive oil
- 3 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 handfuls Basil
- 8 stalks Chives
Preparation steps
For the crêpes: Whisk together the flour, milk, butter and 1 teaspoon salt until smooth. Add the beaten eggs then let the batter rest for about 10 minutes.
For the filling: Drain the cheese and cut the balls in half. Rinse the tomatoes, core and dice. Mix the tomatoes and mozzarella with the herbs, oil, vinegar and sugar and season with salt and pepper. Rinse the basil and shake dry. Chop some leaves finely and mix into the salad. Place the remaining leaves aside.
Blanch the chives briefly in boiling salted water then drain on paper towels.
Cook 8 thin crêpes in a crêpe pan with a little oil until golden brown on both sides. Keep warm in an 80°C (approximately 175°F) oven.
Top the crêpes with the filling, form into bags and secure with toothpicks. Tie each bag with a chive.
