Baked Spinach and Morel Crepes with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 48.83 g | (50 %) | ||
| Fat | 39.93 g | (34 %) | ||
| Carbohydrates | 77.23 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.01 g | (40 %) |
| Vitamin A | 5,042.66 mg | (630,333 %) | ||
| Vitamin D | 5.46 μg | (27 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin B₁ | 0.56 mg | (56 %) | ||
| Vitamin B₂ | 1.13 mg | (103 %) | ||
| Niacin | 5.85 mg | (49 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 85.26 μg | (28 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 2.48 μg | (6 %) | ||
| Vitamin B₁₂ | 3.45 μg | (115 %) | ||
| Vitamin C | 0.23 mg | (0 %) | ||
| Potassium | 547.96 mg | (14 %) | ||
| Calcium | 946 mg | (95 %) | ||
| Magnesium | 30.37 mg | (10 %) | ||
| Iron | 17.67 mg | (118 %) | ||
| Iodine | 129.32 μg | (65 %) | ||
| Zinc | 2.47 mg | (31 %) | ||
| Saturated fatty acids | 20.35 g | |||
| Cholesterol | 413.97 mg |
Ingredients
- For the crepes
- 8 eggs
- 300 grams Millet flour
- 400 milliliters milk
- salt
- peppers
- 8 Tbsps grated Parmesan
- For the filling
- 1 kilogram Frozen spinach
- salt
- peppers
- 1 garlic clove
- 25 grams dried Morel
- 125 grams Sour cream
- butter (for the mold and for frying)
- 150 grams grated Gouda
- 8 Tbsps Sour cream
Preparation steps
For the crepes, mix the eggs with the milk, millet flour and Parmesan, and season with salt and pepper. Let the batter rest for a while.
For the filling, thaw the spinach in a large saucepan. Peel the garlic, squeeze and add to the spinach, and season with salt and pepper.
Soak the morel mushrooms in cold water for 30 minutes, and then boil for 30 minutes in the soaking water. Remove the morel mushrooms from water, rinse under cold water, and strain the soaking water through a cloth. Add the morel mushrooms in the pot and cook until very little liquid is left. Stir in the sour cream and mix with the spinach.
From the batter, fry 8 thin crepes successively in a pan in butter, and place onto a plate. Spread the spinach filling over each crepe, fold over and place in a greased baking dish. Mix the Gouda cheese with sour cream and spread over the crepes in the baking dish.
Bake in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for 10 minutes.
