Baked Crepes with Herbed Ricotta and Parmesan

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Baked Crepes with Herbed Ricotta and Parmesan
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
592
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie592 kcal(28 %)
Protein31.37 g(32 %)
Fat35.37 g(30 %)
Carbohydrates36.96 g(25 %)
Sugar added0 g(0 %)
Roughage0.45 g(2 %)
Vitamin A375.34 mg(46,918 %)
Vitamin D3.07 μg(15 %)
Vitamin E4.63 mg(39 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.72 mg(65 %)
Niacin5.15 mg(43 %)
Vitamin B₆0.1 mg(7 %)
Folate58.93 μg(20 %)
Pantothenic acid0.62 mg(10 %)
Biotin4.47 μg(10 %)
Vitamin B₁₂2.03 μg(68 %)
Vitamin C8.56 mg(9 %)
Potassium372.37 mg(9 %)
Calcium571.18 mg(57 %)
Magnesium33.16 mg(11 %)
Iron2.56 mg(17 %)
Iodine70.59 μg(35 %)
Zinc2.08 mg(26 %)
Saturated fatty acids15.31 g
Cholesterol226.33 mg

Ingredients

for
4
For the crepes
150 grams
300 milliliters
2
1 pinch
3 tablespoons
For the filling
1 handful
4 sprigs
400 grams
2
80 grams
finely grated Parmesan

Preparation steps

1.

For the crepes: Whisk together the flour, milk, eggs and salt until smooth. Heat a bit of the olive oil in a non-stick pan and ladle a few tablespoons of the crepe batter in. Cook until golden brown on both sides and continue until you have 8 crepes. 

2.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. 

3.

For the filling: Rinse the parsley and thyme, pat dry, remove the leaves and chop finely. Whisk the eggs and ricotta together until smooth. Fold the herbs and half of the cheese into the ricotta mixture and season with salt and pepper.  

4.

Spread the filling onto crepes and fold into quarters. Place the crepes onto the prepared baking sheet and sprinkle with the remaining cheese. Bake for 10-15 minutes, until the cheese is melted and bubbly.