Asparagus Crêpes Au Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 274.4 μg | (457 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 366 mg | (37 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Pastry flour
- 200 milliliters milk
- salt
- 2 eggs
- 800 grams Asparagus
- 200 grams Spinach
- 1 Tbsp vegetable oil (for cooking)
- 100 grams Crème fraiche
- 2 eggs
- 50 grams freshly grated Parmesan
- peppers
- Nutmeg
- softened butter (for greasing)
Preparation steps
For the crêpes: Whisk the flour, milk and a pinch of salt until smooth. Whisk in the eggs and then let the batter rest for about 10 minutes.
For the filling: Peel the asparagus, snap off the woody ends and cook with the peelings in lightly salted water for 10 minutes. Remove the asparagus and drain. Strain the broth through a sieve.
Rinse the spinach, trim and blanch in boiling salted water until just wilted. Shock in ice water, squeeze out the excess water and chop coarsely.
Working in batches, heat a little oil in a crêpe pan, add 1/4 of the batter to the pan and cook the crêpes until golden brown, around 1-2 minutes per side.
For the sauce: Whisk the crème fraîche, eggs, 200 ml (approximately 3/4 cup) asparagus stock and cheese until smooth. Season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with butter.
Distribute the asparagus between the crêpes, top with spinach and roll up. Place, seam-side down, in the prepared pan and spoon the sauce over top. Bake until golden brown, about 20 minutes.
