Crepes with Salad and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the salad
- 200 grams mixed Lettuce (such as arugula, mache, watercress)
- 1 onion
- 3 garlic cloves
- 1 large red chili pepper
- For the crepe batter
- 350 grams Whole wheat flour
- ½ l milk
- 2 eggs (separated)
- salt
- 3 Tbsps olive oil
- 100 grams cream cheese
- freshly ground peppers
Preparation steps
For the salad, trim the lettuce, rinse, spin dry and coarsely chop. Peel the onion and garlic, dice the onion and slice the garlic. Rinse the chile pepper, cut in half, remove the seeds and white membranes and cut into strips.
For the crepes, mix the flour with the milk, egg yolks and a pinch of salt until batter is smooth. Beat the egg whites until stiff and fold into the batter. Heat 2 tablespoons of oil in a pan until hot and cook 8 crepes successively until golden brown. Remove and drain briefly on paper towels.
In another pan, heat the remaining oil hot. Sweat the onion and garlic until soft, remove and mix together with the chile strips into the salad.
Spread about 1 tablespoon cream cheese on the cooled crepes, season with salt and pepper and top with the salad. Fold the crepes, arrange on plates and serve.
