Crepe and Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 176 μg | (293 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 347 mg | (35 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the crepes
- 250 grams Pastry flour
- 4 eggs
- 250 milliliters milk
- ½ tsp salt
- 1 pinch sugar
- vegetable oil (for frying)
Preparation steps
For the crepes: combine flour, eggs, milk, salt and sugar adn mix well. Let stand for 30 minutes. Heat butter in a pan and ladle batter into the pan, swirl pan so that batter covers the whole pan bottom. Coof until golden brown and flip over. Cook until other side is also golden brown. Prepare the rest of crepes in the same manner.
Rinse broccoli and cut off florets. Blanch florets in boiling salted water for 3 minutes. Drain, rinse in cold water and drain again. Chop finely. Peel carrot and dice finely. Peel onion and chop finely. Rinse and dry chives and parsley, chop finely. Rinse zucchini and cut into small cubes. Separate eggs. Beat egg whites with a pinch of salt until very stiff. Whisk quark with egg yolks, season with salt and pepper. Add all chopped vegetables and herbs. Fold egg whites. Butter baking dish. Fill crepes with vegetable and quark mixture and fold. Layer in a dish and spread with 3-4 tablespoons of vegetable and quark mixture. Sprinkle with cheese and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes or until golden brown. Serve hot.
