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Crêpes with Green Asparagus
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
520
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 85.2 μg | (142 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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.
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.
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