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Crepes with Ham and Asparagus
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 16.17 g | (17 %) | ||
| Fat | 18.04 g | (16 %) | ||
| Carbohydrates | 31.28 g | (21 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 1.59 g | (5 %) |
more nutritional values
| Vitamin A | 184.12 mg | (23,015 %) | ||
| Vitamin D | 1.92 μg | (10 %) | ||
| Vitamin E | 3.34 mg | (28 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 4.93 mg | (41 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 113.02 μg | (38 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 0.97 μg | (32 %) | ||
| Vitamin C | 17.51 mg | (18 %) | ||
| Potassium | 428.97 mg | (11 %) | ||
| Calcium | 112.64 mg | (11 %) | ||
| Magnesium | 23.32 mg | (8 %) | ||
| Iron | 2.07 mg | (14 %) | ||
| Iodine | 41.37 μg | (21 %) | ||
| Zinc | 1.09 mg | (14 %) | ||
| Saturated fatty acids | 4.47 g | |||
| Cholesterol | 104.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 white Asparagus (thick stalks)
- salt
- 10 grams butter
- ½ tsp sugar
- ½ Red Bell pepper
- 2 Tbsps small Caper
- 1 Tbsp scallions
- 100 grams raw ham
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- ¼ l milk
- 2 eggs
- 125 grams Pastry flour
- 1 pinch salt
- butter (for frying)
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Preparation steps
1.
Peel the asparagus, cut off ends, bundle together and blanch in boiling water for about 18-20 minutes, then cook with salt, butter and sugar until al dente.
2.
Finely dice the ham.
3.
For the sauce, halve the peppers, remove the seeds, rinse and finely dice. Mix the vinegar, salt, pepper and oil and stir in peppers and capers.
4.
For the crepes, pour the milk into a bowl, add the eggs, salt and flour and stir until smooth.
5.
Heat butter in a pan. Sauté 1/4 of the ham, then add 1/4 of the crepe batter. Fry 4 crepes using this method. Keep warm.
6.
To serve, wrap the asparagus in the crepes, arrange on plates and serve with the sauce.
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