Chestnut Crepes with Mushroom Sauce and Rosemary

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Chestnut Crepes with Mushroom Sauce and Rosemary
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Health Score:
66 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 cal.(20 %)
Protein14 g(14 %)
Fat21 g(18 %)
Carbohydrates43 g(29 %)
Sugar added5 g(20 %)
Roughage4.7 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D3 μg(15 %)
Vitamin E2.9 mg(24 %)
Vitamin K35.2 μg(59 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.2 mg(14 %)
Folate72 μg(24 %)
Pantothenic acid3 mg(50 %)
Biotin27.2 μg(60 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C14 mg(15 %)
Potassium786 mg(20 %)
Calcium153 mg(15 %)
Magnesium45 mg(15 %)
Iron2.5 mg(17 %)
Iodine34 μg(17 %)
Zinc1.9 mg(24 %)
Saturated fatty acids10.8 g
Uric acid76 mg
Cholesterol149 mg
Complete sugar13 g

Ingredients

for
4
For the crepes
2 eggs
salt
7 ozs Pastry flour
12 ozs milk
8 cooked Chestnuts (vacuum-packed)
1 oz Chives
3 Tbsps clarified butter
3 Tbsps Maple syrup
For the sauce
14 ozs button Mushroom
1 sprig rosemary
1 Tbsp vegetable oil
1 Tbsp Pastry flour
3 Tbsps dry white wine
7 ozs Vegetable broth
3 ozs Whipped cream
freshly ground peppers
For serving
red peppercorns
How healthy are the main ingredients?
Maple syrupChivesWhipped creamrosemaryeggsalt

Preparation steps

1.

Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the yolks with the flour and milk until smooth. Finely chop the chestnuts. Rinse the chives, shake dry and cut into small rings. Stir into the batter together with the chestnuts. Fold in the egg whites. In a pan, melt some butter and cook small pancakes from the batter. Drizzle with maple syrup and keep warm.

2.

Trim the mushrooms and cut into quarters. Rinse the rosemary, shake dry, strip the needles from the stems and finely chop. In another pan heat the oil and fry the mushrooms with the rosemary. Sprinkle with the flour and pour in the wine. Pour in the broth and mix well so that no lumps form. Stir in the cream, bring to a boil and season with salt and pepper. Arrange the pancakes on warmed plates, drizzle with mushroom sauce and serve garnished with crushed peppercorns.

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