Chanterelle and Green Bean Crêpes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 84.2 μg | (140 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 35.3 μg | (78 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 700 grams green Beans
- salt
- 2 onions
- 2 garlic cloves
- 8 Tbsps olive oil
- freshly ground peppers
- ½ tsp Caraway
- ½ tsp cayenne pepper
- 300 milliliters Broth
- 125 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- Nutmeg
- 300 grams Chanterelle
- 8 slices ham
- parsley (for garnish)
Preparation steps
Trim the green beans, cut in half and cook for about 10 minutes in boiling salted water. Peel the onions and garlic and finely chop. Heat 2 tablespoons olive oil in a frying pan, sweat the onions and garlic until softened, season with salt, pepper, cumin and cayenne pepper, add the broth and let simmer for 10 minutes. Drain the beans and mix in.
Whisk together the flour, milk and eggs and season with salt and nutmeg. Set aside for 5 minutes. In a nonstick skillet, add 1 tablespoon oil and 1/8 of the batter, tilting the pan to coat. Cook the crêpe until golden brown on both sides. Repeat with the remaining batter. Wipe the chanterelles with a wet cloth and cut into smaller pieces if necessary. Heat 2 tablespoon oil in a frying pan and sauté chanterelles until the liquid has completely evaporated. Mix with the green beans and season with salt, pepper and cayenne pepper. Arrange 1 slice of ham over each crêpe, top with green bean and mushroom filling then roll up loosely. Serve garnished with parsley.
