Crepes Stuffed with Chanterelles
Healthy, because
Even smarter
Nutritional values
Both the spelt flour and the chanterelles are full of tryptophan. This amino acid serves our body as a building material for serotonin, a happiness hormone that makes us feel good. The eggs and mountain cheese are a good source of vitamin A. We need this for optimal vision at dusk and dawn.
If you want this to be a quick recipe, don't gratinate the pancakes, but grate the cheese directly over the chanterelles and fold the crêpes together. If chanterelles are not in season, you can also prepare the recipe with cultivated mushrooms.
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 5 ozs Pastry flour
- 5 ½ ozs milk
- 4 Tbsps melted butter
- 2 eggs
- salt
- 18 ozs Chanterelle
- 1 shallot
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
- clarified butter (for cooking)
- butter (for baking dish)
- 4 ozs grated Cheese (such as Emmentaler)
Preparation steps
Whisk flour with milk until smooth. Add butter and eggs, season with a pinch of salt and whisk until smooth. If batter is too thick, add more milk. Let rest for about 10 minutes.
Clean mushrooms and leave whole or cut into smaller pieces, depending on size. Peel shallot and garlic and dice finely. Heat butter in a pan and saute shallot, mushrooms and garlic for about 5 minutes. Add parsley, season with salt and pepper and remove from pan.
Heat butter in a pan and ladle some batter into it. Swirl batter so that it covers the whole bottom of the pan. Cook for 1-2 minutes or until golden brown, flip and cook the other side until golden brown. Prepare 8 thin crepes in the same manner. Fill each crepe with chanterelles, fold twice and layer in a buttered gratin dish. Sprinkle with cheese and cook under a broiler for about 5 minutes, watching carefully. Serve.
