Buckwheat Crepes with Turkey and Mushroom Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 35.2 μg | (78 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the buckwheat pancakes
- 4 ozs Buckwheat flour
- 4 ozs Pastry flour
- 3 eggs
- 8 ozs milk
- 3 ozs water
- salt
- sunflower oil (to saute)
- For the filling
- 2 shallots
- 10 ozs Chestnut mushroom (Dark mushrooms)
- 14 ozs Ground turkey
- 1 tsp Dried-porcini powder
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 7 ozs Crème fraiche
- 1 bunch Chives (thinly sliced)
- vegetable oil
Preparation steps
Preheat the oven to 70°C / 160°F. In a bowl, stir together the buckwheat and all-purpose flour, the eggs, milk and water, season with salt and whisk until creamy. Cover and let stand 30 minutes. (Adjust the consistency if necessary by adding more flour or water). Heat some oil in a nonstick skillet, 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 12-16 thin crepes. Keep the finished crepes warm in the oven.
For the filling: Peel the shallots and chop finely. Clean the mushrooms and finely chop. Heat 2 tablespoons of oil in a pan and sauté the shallots gently. Add the ground meat and saute over medium heat stirring until crumbly. Add the porcini powder and saute 5-6 minutes, stirring constantly. Season well with salt, pepper and nutmeg.
Spread the filling on the crepes, sprinkle each with 1-2 tablespoons snipped chives and top with 1-2 tablespoons of creme fraiche. Fold the crepes into triangles, arrange on plates and serve immediately. Serve with a fresh salad.
