Baked Spinach Mushroom Crepes with Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 304.3 μg | (507 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 479 mg | (48 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 37.9 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the sauce
- 400 milliliters Whipped cream
- freshly grated Nutmeg
- 50 grams Gruyere
- salt
- white peppers
- For the crepes
- 50 grams butter
- 2 eggs
- 200 milliliters milk
- 100 grams Pastry flour
- 1 Tbsp freshly chopped parsley
- 1 Tbsp scallions
- 1 Tbsp sunflower oil
- salt
- peppers
Preparation steps
For the crepes, heat butter in a skillet until golden brown, about 2 minutes, and let cool. Mix eggs, milk, flour, 4 pinches of salt and pepper in a blender for about 1 minute. Add browned butter to egg mixture and mix about 30 more seconds. Stir chives and parsley into egg mixture and set aside.
For the filling, melt half of the butter in a large skillet, add spinach and stir over high heat until spinach is wilted. Season spinach mixture with salt and pepper, squeeze and set aside in a bowl.
Heat remaining butter in skillet and sauté mushrooms, stirring constantly, for about 2 minutes. Season mushrooms with salt and pepper, stir in spinach and cheese and set aside.
In a large (preferably nonstick) skillet, fry egg mixture into 8 thin crepes. Grease pan with oil after each crepe. Fry crepes until golden brown on both sides.
Preheat oven to 200°C (approximately 400°F). Spread spinach mixture up centers of crepes, roll up firmly and place side-by-side in a baking dish. Boil cream and let simmer for 1-2 minutes. Season cream with salt, pepper and nutmeg, pour over crepes and sprinkle with cheese. Bake crepes until golden brown, about 20 minutes. Serve crepes immediately.
