Crepes with Cream Cheese Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 196.8 μg | (328 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 622 mg | (62 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 378 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 175 milliliters milk
- freshly grated Nutmeg
- 75 grams Fontina cheese (spare white Raclette)
- For the crepes
- 200 grams Pastry flour
- 450 milliliters milk
- 2 eggs
- butter (to fry)
- 80 grams grated Mozzarella
Preparation steps
For the sauce, melt butter in a saucepan, stir in flour, sauté while stirring, then stir in milk, bring to a boil while stirring and season with salt, pepper and nutmeg. Reduce heat and simmer for about 10 minutes, stirring occasionally. Reduce heat, add cheese in pieces and melt while stirring.
For the crepe, mix flour in a bowl with milk, whisk, add egss, whisk again and season with salt and pepper. Let batter rest for 20 minutes.
Melt butter in a nonstick skillet and then successively bake 8-12 thin crepes from batter.
For the filling, rinse spinach, trim and drain well. Peel onion, cut into thin strips and briefly fry in a pan with olive oil. Add spinach, mix and season with salt and pepper. Leave to cool and chop finely.
Mix ricotta in a bowl with chopped spinach, add egg yolks, stir and season with nutmeg, salt and pepper.
Place crepes individually on a work surface, spread the filling on each crepe and roll up.
Preheat the oven to 200°C (approximately 400°F).
Cover the bottom of a greased baking dish with half of the sauce, place stuffed crepes on top and cover with remaining sauce. Sprinkle with Parmesan and bake in the preheated oven for about 30 minutes. Serve immediately.
