Vegetable Filled Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the crepes
- 400 milliliters milk
- 150 grams Pastry flour
- 4 eggs
- salt
- freshly ground peppers
- For sautéing
- 40 grams clarified butter
Preparation steps
For the crepes: Preheat the oven to 70°C (approximately 160°F). In a bowl, mix together the milk, flour and eggs, season with salt and pepper. Cover and let stand 15 minutes.
Heat a little clarified butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 crepes. Keep the finished crepes warm in the oven.
For the filling: Preheat the oven to 200°C (approximately 400°F). Butter a baking dish.
Slice the zucchini. Rinse the tomatoes and cut into strips. Rinse the eggplant and cut into cubes. Rinse, trim and thinly slice the scallions. Peel and finely chop the garlic.
Heat the olive oil and butter in a skillet and saute the vegetables, stirring until tender. Stir in the herbs and season with salt and pepper. Fill the crepes with the vegetables, roll up and place seam-side down in the baking dish. Sprinkle with Parmesan and bake until golden brown, about 5 minutes.
