Crepes with Cabbage Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 109.4 μg | (182 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the galettes
- 100 milliliters milk
- 75 grams Whipped cream
- 30 grams Buckwheat flour
- 30 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 1 Tbsp Peanut oil
- vegetable oil (for frying)
- For the vegetables
- 1 Tbsp Sour cherry
- 125 milliliters Orange juice
- 500 grams Napa cabbage
- 1 shallot
- 1 Tbsp Peanut oil
- 1 tsp Sambal oelek
- salt
- 1 tsp parsley
- thyme (1 teaspoon, chopped)
- rosemary (1 teaspoon, chopped)
- 2 Tbsps Crème fraiche
Preparation steps
For the crepe batter, mix the milk with the cream. Stir together both types of flour. Add the salt, eggs and oil, mix well and allow to sit for a few minutes.
In a medium pan, heat a little oil and add 2 tablespoons of batter. Swirl gently to distribute, cover and cook over medium heat on both sides until golden brown. In this manner, cook 7 more crepes, then set aside and keep warm.
Soak the sour cherries in orange juice. Rinse and trim the cabbage, cut into quarters, then into strips. Peel the shallot, chop and sauté in hot oil. Add the cabbage and cherries with juice, sambal oelek and salt. Mix well, bring to a boil, reduce the heat and simmer, covered for about 5 minutes until al dente. Add the herbs and creme fraiche and season with salt. Serve the crepes stuffed with the cabbage mixture.
