Beggars' Purses with Vegetable Filling

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Beggars' Purses with Vegetable Filling
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
310
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie310 cal.(15 %)
Protein17 g(17 %)
Fat14 g(12 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.7 mg(31 %)
Vitamin K20.6 μg(34 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.2 mg(14 %)
Folate43 μg(14 %)
Pantothenic acid0.7 mg(12 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C25 mg(26 %)
Potassium436 mg(11 %)
Calcium88 mg(9 %)
Magnesium60 mg(20 %)
Iron1.8 mg(12 %)
Iodine53 μg(27 %)
Zinc1.9 mg(24 %)
Saturated fatty acids5.9 g
Uric acid113 mg
Cholesterol195 mg
Complete sugar5 g

Ingredients

for
For the crepes
2 eggs
salt
125 grams Pastry flour
8 ozs mineral water
For the filling
1 small carrot
1 small Zucchini
200 grams shrimp (pre-cooked, finely chopped)
1 Tbsp olive oil
freshly ground peppers
1 tsp Red pepper flakes
2 tsps Lime juice
1 Tbsp clarified butter
Chives (tied)
butter (for greasing)
2 Limes (cut in slices)
Gold foil (for decoration, to taste)
How healthy are the main ingredients?
olive oileggsaltcarrotZucchiniChives

Preparation steps

1.

For the crepes: Preheat the oven to 180°C (approximately 350°F). Grease a baking dish. In a bowl, whisk the eggs with a pinch of salt, stir in the flour and mineral water until smooth. Cover and let stand 30 minutes.

2.

For the filling: Rinse, peel and dice the carrot. Rinse the zucchini, cut off the ends and chop the flesh finely. Heat the oil in a saucepan, add the carrots and the zucchini and sauté briefly. Add the shrimp and chile flakes, season with salt and pepper and stir in the lime juice, and cook 5-6 minutes, stirring occasionally.

3.

Heat the clarified butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 thin crepes. Spread the filling in the center of crepes, pull the sides up to make a bag and tie with a chive. Place the bag in the baking dish and bake until heated through, 5-10 minutes. Line plates with the lime slices and top each with a bag. Serve decorated with some gold leaf.

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