Baked Crepes with Herbed Ricotta and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 586 mg | (59 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the crepes
- 150 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- 1 pinch salt
- 3 Tbsps olive oil
Preparation steps
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.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
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.
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.
