Asparagus and Ham Crepes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 161.2 μg | (269 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 464 μg | (155 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the sauce
- 1 red Bell pepper
- 2 Tbsps white balsamic vinegar
- 1 tsp honey
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 1 Tbsp Caper
- 1 Tbsp scallions
- salt
- freshly ground peppers
Preparation steps
1.
For the asparagus: Trim ends from asparagus. Boil in water, salt, butter and sugar for 20 minutes, until al dente.
2.
For the sauce: Rinse peppers, cut in half, remove seeds and ribs and dice. Combine vinegar, lemon juice, 2-3 tablespoons of water, oil, peppers, capers and chives and season with salt and pepper.
3.
For the crepes: Mince ham. Stir flour and milk until smooth, stir in eggs and season with salt. Heat butter in a pan, sauté 1/4 of the ham, then pour 1/4 of the dough on top. Cook until golden on one side, flip and cook until golden on the other side. Remove and repeat 3 times.
4.
Wrap crepes around asparagus, arrange on plates and serve with sauce.
5.
Serve with baguette, as desired.
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