Crepes with Ground Meat Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 138.4 μg | (231 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,120 mg | (28 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the batter
- 150 grams Pastry flour
- 2 eggs
- salt
- 300 milliliters milk
- For the filling
- 1 shallot
- 1 garlic clove
- vegetable oil (for cooking)
- 400 grams mixed Ground meat
- 3 Tomatoes
- 2 scallions
- freshly ground peppers
- ½ tsp Red pepper flakes
- 2 Lettuce
- 200 grams Sour cream (or cream cheese)
Preparation steps
For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.
Preheat the oven to 80°C (approximately 175°F).
For the filling, peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat, crumble with spatula and cook. Rinse the tomatoes, quarter, remove the stalk and seeds and cut the flesh into small cubes.
Trim the scallions, rinse, cut into thin rings and add with the diced tomatoes to the ground meat. Season with salt, pepper and chile flakes and keep warm.
Remove the leaves of the lettuce, rinse and shake dry.
Heat some oil in a frying pan (20 cm diameter, approximately 8 inches) and pour in a small ladle of the batter. By slightly turning and tilting the pan, spread the batter to a uniform thickness and bake golden brown on both sides. Remove, drain on paper towels and keep warm in a preheated oven. Repeat with the remaining batter and bake another 7 small crepes. Place the crepes on a kitchen worktop, spread as desired with a little sour cream or cream cheese, lay 1-2 lettuce leaves on each and top with some of the meat mixture. Gently fold one side of crepes slightly toward the center and roll the crepes. Wrap in napkins and serve in glasses. If desired, decorate with a dollop of sour cream.
