Spicy Stuffed Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the crepe batter
- 125 grams Pastry flour
- 3 eggs
- 1 tsp salt
- 1 pinch sugar
- 2 Tbsps olive oil
- 250 milliliters water
- butter
- For the filling
- 10 Tomatoes
- 3 Tbsps chopped Basil
- olive oil
- 2 garlic cloves
- 1 tsp sugar
- freshly grated Nutmeg
- 1 pinch cayenne pepper
- salt (and)
- freshly ground peppers
Preparation steps
For the crepe batter, mix the flour, eggs, salt, sugar, oil and water and set aside for 30 minutes.
For the filling, rinse the tomatoes, blanch in boiling water, peel, halve, remove seeds and cut into pieces. Peel the garlic and chop finely. Heat 1 tablespoon oil in a frying pan and fry the garlic until translucent. Add the tomatoes, cover and simmer for 5 minutes over medium heat. Season with salt, sugar, pepper, cayenne pepper and nutmeg.
Heat a little butter in a non-stick pan over medium heat. Pour the dough into the pan in portions, turning the pan in order to cover the bottom thinly and evenly. Cook the crepes on each side until golden, then set aside the finished crepes and keep warm.
To serve, spread the tomatoes in the middle of the crepes, sprinkle with basil, fold in half, and then into quarters. Arrange on plates and serve warm, garnished with herbs.
