Crepe Rolls with Smoked Salmon
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 237 mg | (6 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the crepes
- 125 grams Pastry flour
- salt
- 250 milliliters milk
- 2 eggs (medium)
- clarified butter (for frying)
- For the filling
- 200 grams Yogurt (0.1% fat)
- 125 grams Quark
- 1 tsp grated Horseradish
- 2 Tbsps finely chopped Fresh herbs
- Salt and peppers
- 200 grams Smoked salmon
- Basil (for garnish)
Preparation steps
1.
For the crepes, mix flour in a bowl with a pinch of salt, milk and eggs. Let rest for 20 minutes.
2.
For the filling, mix yogurt in a bowl with quark, horseradish and herbs and season with salt and pepper.
3.
Stir crepe batter. Heat some clarified butter in a pan, bake thin crepes in the pan and leave to cool. Spread crepes with herb yogurt mixture and top with slices of salmon. Roll crepes around filling. Wrap crepes in plastic wrap and let rest in the refrigerator for 30 minutes.
4.
Cut crepes into 3 cm (approximately 1 inch) thick slices and serve garnished with basil.
