Baked Crepe Rolls Stuffed with Vegetables

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Baked Crepe Rolls Stuffed with Vegetables
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 cal.(18 %)
Protein19 g(19 %)
Fat18 g(16 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D1 μg(5 %)
Vitamin E2.5 mg(21 %)
Vitamin K29.3 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate69 μg(23 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C19 mg(20 %)
Potassium418 mg(10 %)
Calcium354 mg(35 %)
Magnesium53 mg(18 %)
Iron2.5 mg(17 %)
Iodine29 μg(15 %)
Zinc2.8 mg(35 %)
Saturated fatty acids8.9 g
Uric acid100 mg
Cholesterol139 mg
Complete sugar4 g

Ingredients

for
4
For the crepes
125 grams Pastry flour
2 eggs
8 ozs mineral water
1 Tbsp clarified butter
Chives (to tie)
For the filling
100 grams Peas (frozen)
100 grams chickpeas (canned)
1 carrot
1 Zucchini
100 grams Parmesan
1 garlic clove
salt
freshly ground peppers
1 Tbsp olive oil
How healthy are the main ingredients?
chickpeasParmesanolive oileggChivescarrot

Preparation steps

1.

For the crepes, beat the eggs with a pinch of salt. Stir in the flour and mineral water, and mix to a smooth batter. Let the batter rest for about 30 minutes.

2.

For the filling, peel, rinse and finely chop the carrot. Rinse the zucchini, trim the ends and finely dice. Thaw the peas.

3.

Heat oil in a pot and saute the carrot and zucchini in it briefly. Add the peas and drained chickpeas, season with salt and pepper, and fry for about 5 minutes.

4.

Heat the clarified butter in a pan and fry 4 crepes successively from the batter.

Place the crepes on the work surface and spread the filling in the center of each crepe. Top each with a little grated cheese, roll up the crepes and tie the roll with chives. Place the rolls in a greased baking dish and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 10 minutes.

5.

Serve as desired with vegetables or a salad.