Crepe and Vegetable Gratin

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(1 vote)
Crepe and Vegetable Gratin
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Health Score:
8,1 / 10
1 hr 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie471 kcal(22 %)
Protein25 g(26 %)
Fat24 g(21 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.6 μg(8 %)
Vitamin E6.3 mg(53 %)
Vitamin K176 μg(293 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid2.5 mg(42 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C91 mg(96 %)
Potassium646 mg(16 %)
Calcium347 mg(35 %)
Magnesium54 mg(18 %)
Iron2.7 mg(18 %)
Iodine31 μg(16 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9.2 g
Uric acid104 mg
Cholesterol225 mg
Complete sugar9 g


For the crepes
250 grams Pastry flour
4 eggs
250 milliliters milk
½ tsp salt
1 pinch sugar
vegetable oil (for frying)
In addition
1 small Broccoli
1 carrot
1 onion
½ bunch Chives
½ bunch parsley
1 small zucchini
freshly ground peppers
250 grams Cream quark (40% fat)
1 egg yolk
3 egg whites
100 grams grated Gouda
How healthy are the main ingredients?

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.