Crepes with Oyster Mushrooms

5
Average: 5 (2 votes)
(2 votes)
Crepes with Oyster Mushrooms

Crepes with oyster mushrooms - Delicious savory pancakes.

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein23 g(23 %)
Fat21 g(18 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.9 μg(5 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.3 mg(21 %)
Folate129 μg(43 %)
Pantothenic acid1.2 mg(20 %)
Biotin22.7 μg(50 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C28 mg(29 %)
Potassium823 mg(21 %)
Calcium349 mg(35 %)
Magnesium75 mg(25 %)
Iron3.7 mg(25 %)
Iodine40 μg(20 %)
Zinc2.1 mg(26 %)
Saturated fatty acids8 g
Uric acid86 mg
Cholesterol147 mg

Ingredients

for
4
Ingredients
2 eggs
350 grams Pastry flour
500 milliliters
salt
3 tablespoons Canola oil
200 grams baby Spinach
200 grams Ricotta cheese
2 tablespoons Whipped cream (20 ml)
peppers
Nutmeg
150 grams
3 sprigs rosemary
3 sprigs thyme
How healthy are the main ingredients?
eggsaltSpinachRicotta cheeseWhipped creamNutmeg

Preparation steps

1.

Separate eggs. Whisk flour in a bowl with milk, egg yolks and 1 pinch of salt until smooth. Beat egg whites until stiff and gently fold into the batter.

2.

Heat 2 tablespoons oil in a pan. Individually cook 8 pancakes over low heat for 1-2 minutes on each side until golden yellow and then keep warm in a preheated 80°C (approximately 150°F) oven.

3.

Meanwhile, rinse spinach, spin dry and blanch in a pot of boiling salted water. Drain, rinse with cold water and drain again. Mix ricotta in a bowl with cream and spinach and season with salt, pepper and freshly grated nutmeg.

4.

Trim mushrooms and cut into slices. Heat remaining oil in a pan and fry mushrooms over medium heat for 2-3 minutes. Rinse herbs, shake dry and chop leaves. Season mushrooms with salt, pepper and fresh herbs. Remove the pan from heat. Cover each crepe with 1-2 tablespoon ricotta mixture, arrange 2-3 mushroom slices on top of each, fold crepe and serve.