Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Crepes with Peperonata
- 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
For the batter: In a bowl, whisk together all the ingredients, cover and let stand 15 minutes.
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.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |