Crêpes with Green Asparagus

0
Average: 0 (0 votes)
(0 votes)
Crêpes with Green Asparagus
share Share
print
bookmark_border Copy URL
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
520
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie520 cal.(25 %)
Protein14 g(14 %)
Fat38 g(33 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.2 μg(6 %)
Vitamin E7.6 mg(63 %)
Vitamin K85.2 μg(142 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate185 μg(62 %)
Pantothenic acid1.7 mg(28 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C30 mg(32 %)
Potassium795 mg(20 %)
Calcium154 mg(15 %)
Magnesium72 mg(24 %)
Iron2.4 mg(16 %)
Iodine24 μg(12 %)
Zinc2 mg(25 %)
Saturated fatty acids16.3 g
Uric acid50 mg
Cholesterol178 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 eggs
salt
120 grams Pastry flour
250 milliliters milk
500 grams green Asparagus
1 ripe Avocado
1 Tbsp lemon juice
50 grams butter
3 Tbsps slivered almonds
1 tsp grated Lemon peel
2 Tbsps chopped Fresh herbs (such as, parsley, chives, dill)
1 bunch Chives
4 Tbsps Aioli
How healthy are the main ingredients?
ChiveseggsaltAvocado

Preparation steps

1.

Combine the eggs, salt, flour and milk and beat to a smooth batter. Set aside to rest.

Trim the asparagus, remove the woody ends, possibly peel the lower third and blanch in salted water for 6-8 minutes until al dente.

Peel the avocado, cut in half, remove the core and cut the flesh into thin columns. Mix with the lemon juice.

2.

Drain the asparagus. Toast the almonds in a dry skillet until golden brown. Remove 1 tablespoon and set aside. Add a little butter along with the asparagus and lemon zest. Toss briefly.

Add the herbs to the pancake batter and mix well. If the dough is too thick add a little milk or water.

3.

Ladle the batter into a hot pan with oil to make the crêpes. Repeat 4 times.

Place 2-3 asparagus pieces on each crêpe followed by some almonds and avocado slices. Roll the crepe. Tie closed with some chives and place in tall glasses.

Serve hot with an aioli dip.