Crepes with Peperonata

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Crepes with Peperonata
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 cal.(12 %)
Protein8 g(8 %)
Fat16 g(14 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E3.2 mg(27 %)
Vitamin K15.2 μg(25 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate76 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C85 mg(89 %)
Potassium363 mg(9 %)
Calcium128 mg(13 %)
Magnesium27 mg(9 %)
Iron1.2 mg(8 %)
Iodine13 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids7.4 g
Uric acid26 mg
Cholesterol134 mg
Complete sugar6 g

Ingredients

for
6
also
clarified butter (for sautéing)
2 Tbsps grated Parmesan
For the batter
300 milliliters milk
3 eggs
salt
freshly ground peppers
3 Tbsps Pastry flour
5 Tbsps Buckwheat flour
For the filling
1 red Bell pepper
1 yellow Bell pepper
1 white onion
2 Tomatoes
2 Tbsps olive oil
1 tsp freshly chopped oregano
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanolive oiloreganoeggsaltonion

Preparation steps

1.

For the batter: In a bowl, whisk together all the ingredients, cover and let stand 15 minutes.

2.

Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Peel and finely chop the onion. Rinse, quarter, core and dice the tomatoes.

3.

Heat the oil in skillet, add the onions, cover and cook, stirring occasionally until translucent. Add the peppers and saute, stirring occasionally until tender, about 8 minutes. sauté.

4.

Heat the clarified butter in a pan, pour in a 1/4 of the batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 crepes. Keep the finished crepes warm.

5.

Stir the diced tomatoes into the vegetables along with the oregano, season with salt and pepper, place on the crepes and serve sprinkled with Parmesan.

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