Baked Asparagus Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 82.3 μg | (137 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the crepes
- 70 grams Pastry flour
- 4 eggs
- 1 pinch salt
- ½ l milk
Preparation steps
For the crepes: Combine all the ingredients, mix well, and allow to rest.
For the filling: Trim and rinse the asparagus, peel only the lower third, and boil in salted water about 8 minutes. Blanch the tomatoes, peel, quarter, core and cut into cubes.
Meanwhile, make 4 crepes and keep warm.
Peel shallots, chop finely and saute in hot olive oil until translucent. Add diced tomatoes and let simmer about 4 minutes. Season with salt and pepper.
Distribute asparagus and tomatoes on the pancakes, roll up and place in a buttered casserole dish.
Season cream with lemon juice, salt and pepper and pour over crepes. Sprinkle parmesan and pine nuts on top and bake in a preheated oven (200 °C) (approximately 425°F) for 25 minutes.
Season cream with lemon juice, salt and pepper, pour over pancakes, sprinkle parmesan and pine nuts on top and bake in a preheated oven (200 °) 25 min..
