Crepe Stack Bake

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Crepe Stack Bake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
661
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie661 kcal(31 %)
Protein41.33 g(42 %)
Fat28.89 g(25 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage3.32 g(11 %)
Vitamin A260.11 mg(32,514 %)
Vitamin D2.26 μg(11 %)
Vitamin E4.59 mg(38 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.48 mg(44 %)
Niacin17.3 mg(144 %)
Vitamin B₆0.82 mg(59 %)
Folate88.56 μg(30 %)
Pantothenic acid1.42 mg(24 %)
Biotin5.95 μg(13 %)
Vitamin B₁₂1.42 μg(47 %)
Vitamin C69.49 mg(73 %)
Potassium766.08 mg(19 %)
Calcium341.96 mg(34 %)
Magnesium65.31 mg(22 %)
Iron2.15 mg(14 %)
Iodine64.68 μg(32 %)
Zinc1.73 mg(22 %)
Saturated fatty acids8.99 g
Cholesterol212.87 mg
Author of this recipe:

Ingredients

for
4
For the pancakes
1 ⅔ cups
cup
3
Oil (for frying)
For the filling
2
onions (finely chopped)
2
Garlic cloves (finely chopped)
4 tablespoons
2
Bell pepper (red and yellow, sliced)
1
zucchini (sliced)
2 cups
ground Meat
1 tablespoon
1 ¼ cups
canned tomatoes
2 tablespoons
fresh Herbs (oregano and thyme)
1 tablespoon
parsley (chopped)
¾ cup
parsley (to garnish)
How healthy are the main ingredients?
salteggonionolive oilzucchiniparsley

Preparation steps

1.
Mix together the flour, milk, eggs, 175 ml water and a pinch of salt. Steep for around 20 minutes.
2.
Fry half the onions and garlic in 2 tbsp hot oil and then add the peppers and the courgette and fry for a further 3-4 minutes. Season with salt and ground black pepper.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
4.
Fry the remaining onion and garlic in the remaining oil and add the meat. Stir in the tomato puree and the tinned tomatoes and braise for a further 10 minutes without a lid on. Stir in the herbs and season with salt and ground black pepper.
5.
Bake 16 small, thin pancakes from dough (approx. 15 ?) and place 4 on the prepared baking tray. Spread each pancake with some of the meat sauce and the vegetables. Place another pancake on top and continue like this until all the ingredients are used up. Sprinkle with cheese and bake for 25 minutes until golden brown. Arrange on plates and serve garnished with parsley.