Cheese and Spinach-filled Crepes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 156.3 μg | (261 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 451 mg | (45 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 0.333 cup Bacon (diced)
- 1 Tbsp vegetable oil
- 8 cups Spinach (chopped)
- Nutmeg
- 1 cup fresh Mozzarella (diced)
- 2 Tbsps butter (chopped)
- 0.333 cup Parmesan (grated)
Preparation steps
1.
To make the pancakes, mix together the flour and and the milk until smooth. Stir in the eggs and season with a pinch of salt.
2.
Heat some butter in a pan and fry 8 thin pancakes.
3.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease a baking dish.
4.
To make the filling fry the shallot, garlic and bacon in hot oil. Add the spinach and allow to wilt. Fry until there is no more liquid left in the pan.
5.
Remove from the heat, season with salt and nutmeg and leave to cool. Stir in the mozzarella and fill the pancakes with the mixture.
6.
Place the filled pancakes in the prepared baking dish and cover with the chopped butter. Sprinkle with the parmesan and bake for 15 minutes.
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