Crepes Filled with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the crepes
- 100 grams Pastry flour
- 1 pinch salt
- 250 milliliters milk
- 2 eggs (size M)
- 20 grams butter
- clarified butter (for frying)
- For the filling
- 200 grams Cauliflower
- salt
- 100 grams Snow peas
- 1 red Bell pepper
- 100 grams button Mushroom
- 1 small Eggplant
- 6 Tbsps olive oil
- salt
- freshly ground pepper
- 1 bunch parsley
- some lemon juice
Preparation steps
For the crepes, mix the flour mix with salt, milk and eggs to form a smooth batter. Let the batter rest for 30 minutes.
Heat clarified butter in a pan and fry thin crepes successively from the batter. Keep the crepes warm.
For the filling, trim the cauliflower, divide into florets, rinse and cook for 8-10 minutes in salted water. Rinse the snow peas, trim, cut into small pieces, and blanch for 2-3 minutes in salted water. Drain the cauliflower and snow peas, and let drain completely. Keep warm.
Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into pieces. Trim and slice the mushrooms. Rinse the eggplant and cut into pieces.
Heat 2 tablespoons olive oil in a nonstick skillet and fry the eggplant 1-2 minutes. Transfer the fried eggplant to a plate. Add the remaining olive oil in the same pan and fry the mushrooms and bell pepper for 2-3 minutes. Add the eggplant back and mix. Mix cauliflower and snow peas into the mushroom mixture. Stir in a little lemon juice and season with salt and pepper. Rinse the parsley, shake dry, chop finely and mix into the vegetables.
Spread the filling equally over each crepe, fold the crepes and serve.
