Crepe, Meat and Cheese Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 31.76 g | (32 %) | ||
| Fat | 38.12 g | (33 %) | ||
| Carbohydrates | 43.3 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.87 g | (6 %) |
| Vitamin A | 212.64 mg | (26,580 %) | ||
| Vitamin D | 1.78 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 10.49 mg | (87 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 4.35 μg | (10 %) | ||
| Vitamin B₁₂ | 1.94 μg | (65 %) | ||
| Vitamin C | 6.79 mg | (7 %) | ||
| Potassium | 518.32 mg | (13 %) | ||
| Calcium | 285.5 mg | (29 %) | ||
| Magnesium | 38.25 mg | (13 %) | ||
| Iron | 3.19 mg | (21 %) | ||
| Iodine | 28.78 μg | (14 %) | ||
| Zinc | 3.19 mg | (40 %) | ||
| Saturated fatty acids | 12.16 g | |||
| Cholesterol | 134.2 mg |
Ingredients
- For the crepes
- 1 egg
- 250 milliliters milk
- 150 grams Pastry flour
- 1 tsp salt
- 3 Tbsps Canola oil
- For the filling
- 1 onion
- 1 red paprika
- 1 Apple (such as Boskop)
- 1 Tbsp lemon juice
- 4 Pepperoncini (jarred)
- 2 Tbsps olive oil (plus more for the baking dish)
- 300 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 100 milliliters Beef broth
- salt
- peppers
- Chili powder
- 100 grams Soft cheese (such as Brie)
- 100 grams Feta
Preparation steps
For the crepes: In a bowl, mix the egg with the milk, the flour and the salt to a smooth dough and let stand 20 minutes.
For the filling: Peel the onion and chop finely. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely chop. Rinse and core the apple, cut the flesh into cubes. Drizzle with the lemon juice. Drain the pepperoncini, set 2 aside, chop the others into small pieces.
Heat a little oil in a pan, pour in a quarter of the batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter, stack the crepes on a plate and set aside.
Preheat the oven to 200°C (approximately 400°F). Grease a round baking dish with a little oil.
Heat the oil in a skillet and saute the meat until no longer pink. Add the onion and the tomato paste and saute 2-3 minutes. Add the pepper, apple, chopped pepperoncini and the broth. Simmer until thick and the liquid has been absorbed, about 10 minutes, season with salt, pepper and chile powder. Cut the cheese into small cubes.
Place a crepe in the gratin dish and top with about 1/4 of the meat mixture. Sprinkle some cheese over and top with a crepe. Repeat the layering and finally sprinkle the remaining cheese on top. Bake until piping hot, 10-15 minutes.
Garnish with the reserved pepperoncini and serve.
