Crepes with Ground Meat Filling

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Crepes with Ground Meat Filling
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
649
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie649 cal.(31 %)
Protein32 g(33 %)
Fat41 g(35 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E8.5 mg(71 %)
Vitamin K138.4 μg(231 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin13 mg(108 %)
Vitamin B₆0.5 mg(36 %)
Folate100 μg(33 %)
Pantothenic acid1.6 mg(27 %)
Biotin19.7 μg(44 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C28 mg(29 %)
Potassium1,120 mg(28 %)
Calcium205 mg(21 %)
Magnesium63 mg(21 %)
Iron3.2 mg(21 %)
Iodine23 μg(12 %)
Zinc5.4 mg(68 %)
Saturated fatty acids16.4 g
Uric acid154 mg
Cholesterol203 mg
Complete sugar9 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Sour creameggsaltshallotgarlic cloveTomato

Preparation steps

1.

For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.

2.

Preheat the oven to 80°C (approximately 175°F).

3.

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.

4.

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.

5.

Remove the leaves of the lettuce, rinse and shake dry.

6.

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.

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