Chilli and Bean Crepes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
896
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.8 g | (56 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,873 mg | (47 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chilli
- 2 Tbsps olive oil
- 1 onion (diced)
- 2 cloves garlic cloves (minced)
- 3.333 cups Minced Beef
- ⅔ cup Red wine
- 2 cups canned Tomatoes
- 1 Tbsp tomato puree
- 1 red chili pepper (thinly sliced)
- 1 tsp Cumin
- 1 ⅔ cups Beef stock
- 2 cups canned Kidney beans (drained)
- salt
- peppers
Preparation steps
1.
For the chilli: Heat oil in heavy based pan and cook the onion and garlic until soft. Increase heat, add mince and brown quickly.
2.
Add red wine, tomatoes, tomato puree, chilli, cumin and beef stock, stirring well.
3.
Season with salt and pepper, cover and cook over a gentle heat for 50 minutes stirring occasionally.
4.
Add the kidney beans and continue to cook for 20 minutes.
5.
Meanwhile make the pancakes: Sift the flour, salt and pepper together. Add the beaten egg, milk and water. Beat until smooth.
6.
Heat a heavy based pancake pan (or frying pan) with a little of the oil and when hot pour a little of the batter into the pan and cook for 2-3 minutes turning halfway through.
7.
Repeat this until you have 8 pancakes.
8.
When cooked, assemble two pancakes per plate and fill with the chilli con carne mixture. Roll up.
9.
Peel the avocado, remove the stone, and slice. Garnish the pancakes with slices of avocado and chives.
