Crepe-purse with Morels

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Crepe-purse with Morels
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
296
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein12.5 g(13 %)
Fat10.35 g(9 %)
Carbohydrates38.96 g(26 %)
Sugar added0 g(0 %)
Roughage3.82 g(13 %)
Vitamin A494.33 mg(61,791 %)
Vitamin D1.3 μg(7 %)
Vitamin E2.3 mg(19 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.27 mg(19 %)
Vitamin B₆0.09 mg(6 %)
Folate84.31 μg(28 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C5.21 mg(5 %)
Potassium254.52 mg(6 %)
Calcium55.24 mg(6 %)
Magnesium23.21 mg(8 %)
Iron3.35 mg(22 %)
Iodine26.9 μg(13 %)
Zinc0.79 mg(10 %)
Saturated fatty acids3.28 g
Cholesterol87 mg

Ingredients

for
4
For the crepes
125 grams Pastry flour
2 eggs
250 milliliters mineral water
1 Tbsp clarified butter
Chives (for tying)
For the filling
100 grams Frozen pea (thawed)
100 grams canned chickpeas (drained)
1 large carrot
1 handful soybean sprout
2 handfuls dried Morel
1 garlic clove
salt
peppers
1 Tbsp olive oil
2 Tbsps soy sauce
1 Tbsp Oyster sauce
Morel (for garnish)
How healthy are the main ingredients?
chickpeassoy sauceolive oileggChivescarrot

Preparation steps

1.

For the filling, soak the dried morels  in warm water.

2.

For the crepes, beat the eggs with a pinch of salt. Stir in the flour and mineral water until the dough is smooth. Let rest for 30 minutes.

3.

Rinse the sprouts, spin dry and chop coarsely. Peel, rinse and dice the carrot. Drain and dice the morels. Heat the oil in a saucepan, add the carrots and  sprouts and saute briefly. Add the peas, mushrooms and chickpeas and saute for about 6 minutes. Stir in soy sauce and oyster sauce. Season with salt and pepepr.

4.

Heat the clarified butter in a pan and cook 8 thin crepes. Spoon the vegetable mixture into the center of a crepe and pull up the edges into a purse shape. Gently tie with a chive. Continue with the remaining crepes. 

5.

If desired, for garnish, chop the morels and quickly toast in a dry pan. Arrange the purses on a serving plate and serve sprinkled with toasted morels.