Butternut Squash Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 9 ozs Butternut squash
- 1 shallot
- 1 clove garlic cloves
- butter (for frying)
- salt
- freshly ground peppers
- Nutmeg
- 2 eggs
- 6 ozs Pastry flour
- 9 ozs milk
- 2 Tbsps freshly chopped Fresh herbs (such as basil, parsley or watercress)
- Fresh herbs (for garnish)
- 2 Tbsps freshly grated Cheese (such as goat cheese)
Preparation steps
Peel the butternut squash, cut in half, scrape out the seeds and grate finely. Peel the shallot and garlic, chop finely and sauté in 1 tablespoon hot butter until translucent. The add the butternut squash and cook until all liquid has evaporated. Season with salt, pepper and nutmeg and then cool.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks, milk and flour until smooth. Let rest for about 20 minutes, then fold in the egg whites, half the butternut squash mixture and 2 tablespoons freshly chopped herbs. Heat some butter in a pan and cook the crepes. Pour some batter in a pan and fry for 1-2 minutes on each side until golden brown. Remove from pan and keep warm. Repeat the process until you have at least 4 crepes and the batter is used up.
To serve, fill with the remaining squash mixture, fold in half and garnish with chopped herbs and grated cheese.
