Baked Herb Crepes Filled with Vegetables
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 220.9 μg | (368 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 30.6 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 milliliters milk
- 3 eggs
- 50 grams butter
- 150 grams Pastry flour
- 3 sprigs parsley
- 1 bunch Chives
- 20 grams clarified butter
- 400 grams Broccoli
- 150 grams button Mushroom
- 1 onion
- 2 Tomatoes
- 150 grams Brie
- 80 grams butter
- ⅒ l white wine
- salt
- peppers
Preparation steps
1.
Beat the eggs with milk. Melt butter. Add flour, butter, salt, and pepper to the egg and milk mixture. Rinse and finely chop herbs, and fold them in. Grease a pan with butter and cook the crepes.
2.
Rinse the vegetables, peel the onions, and finely chop the tomatoes. Rinse and halve the mushrooms. Cut the brie into small pieces. Separate out the broccoli florets, then blanch for 4 minutes in salt water. Rinse with cold water, drain. Sauté the onion in butter.
3.
Briefly soak the mushrooms in the white wine, then add the remaining vegetables and brie. Season with salt and pepper. Place the vegetables on the unfolded crepes, then fold the crepes. Put them in a baking dish and bake at 180°C (approximately 350°F) for 10 minutes.
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