Crepe Rolls
Crepe Rolls - Great to nibble on whether on the go or at work
Healthy, because
Even smarter
Nutritional values
Thanks to spelt flour and grated vegetables, these rolls not only taste great, but provide plenty of satiating fiber plus B vitamins and provitamin A. The cream cheese also provides protein.
You can also serve the rolls like wraps, like on a party buffet. Simply cut them in half in the middle and wrap them firmly in parchment paper so they can be easily consumed.
(Percentage of daily recommendation)
| Calorie | 105 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 197 mg | (5 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 44 mg |
Ingredients
- Ingredients
- 5 ozs Spelt flour
- ½ cup
- ½ cup mineral water (carbonated)
- salt
- 2 eggs
- 5 carrots
- 1 bunch Basil
- 4 ozs Goat cheese
- 2 ozs cream cheese
- 1 Tbsp Poppy seeds (blue poppy)
- peppers
- 2 Tbsps Canola oil
Kitchen utensils
Preparation steps
In a mixing bowl, blend spelt flour with milk and mineral water until smooth. Stir in 1/2 teaspoon salt and eggs. Allow batter to rise for about 30 minutes.
Meanwhile, rinse carrots, peel and coarsely grate. Place in a bowl, season with salt and let stand 5 minutes.
Rinse basil and shake dry. Set some leaves aside and finely chop the rest.
Mix goat cheese, cream cheese, poppy seeds, and chopped basil into grated carrots. Season with salt and pepper.
Heat a 6-inch diameter non-stick pan and very lightly coat with oil. Pour in 3 tablespoons batter and swirl to spread evenly.
Bake crepes on each side for 2 minutes at medium heat then slide onto a plate. In the same way, bake another 11 crepes and let cool.
Spread carrot and cheese filling onto crepes and smooth out. Sprinkle with remaining basil leaves and roll crepes.
Place rolled crepes in a rectangular storage container (about 1 1/2-quart capacity) to store until serving.
