Cheese Crepes with Cucumber and Fennel Salad
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 690 kcal | (33 %) | ||
| Protein | 26.1 g | (27 %) | ||
| Fat | 46.1 g | (40 %) | ||
| Carbohydrates | 43 g | (29 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Cucumber
- 1 small Fennel bulb
- 2 tsps lemon juice
- salt
- freshly ground pepper
- 5 Tbsps sunflower oil
- 200 grams Whole wheat flour
- 400 milliliters milk
- 3 eggs (medium size)
- salt
- 100 grams Nut
- 150 grams grated Emmentaler cheese
Preparation steps
1.
Rinse, trim and cut cucumber and fennel into fine strips.
2.
Combine lemon juice, salt, pepper and 3 tablespoons oil and marinate cucumber and fennel in a bowl.
3.
For the crepes, combine flour, milk, eggs and salt into a smooth batter. Let rest for 30 minutes. Grease a nonstick skillet lightly with oil. Spread batter in a circle and bake until golden brown on both sides. Continue cooking crepes in this manner and place in a shallow baking dish side by side.
4.
Sprinkle with nuts and cheese and bake in a preheated oven (electric oven: 250°C, gas cooker: level 4-5) (approximately 475°F) until the cheese is melted.
5.
Serve crepes with fennel and cucumber salad.
