Crepes with Spinach and Ricotta
Crepes with Spinach and Ricotta - Green, white and red—tastes of Italy in these savory pancakes
Healthy, because
Even smarter
Nutritional values
These healthy, filled pancake rolls can help you boost your iron content, especially for those who do not eat much meat. Thanks to spinach and whole wheat, just one portion of the pancake contains almost half of the recommended iron requirement and is therefore a wonderful support for the body's energy balance!
For a lower calorie variation, Mozzarella is also available in a reduced-fat version!
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 36.8 μg | (82 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 659 mg | (66 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 354 mg |
Ingredients
- Ingredients
- 4 medium-sized Tomatoes
- 1 small onion
- 1 small garlic clove (peeled)
- salt
- peppers
- ¾ cup Soy creamer
- 14 ozs Spinach (frozen, thawed)
- 9 ozs Ricotta cheese
- 2 eggs
- 1 oz Parmesan
- 1 Basic Recipe Whole-wheat pancakes
- 4 ozs Mozzarella
Kitchen utensils
Preparation steps
Slice tomatoes. Peel the onion and cut into very thin rings.
Rub bottom of a baking dish with peeled clove of garlic.
Arrange tomato slices in baking dish and sprinkle with onions. Season with salt and pepper.
Pour soy creamer onto tomatoes and bake for 10 minutes in a preheated 375°F oven on the lowest shelf.
With hands, press out any excess liquid from thawed spinach. Chop finely.
Combine ricotta, parmesan and eggs in a bowl, mix well and season with salt and pepper.
Spread the filling onto pancakes, leaving an uncovered margin at the edges.
Fold the pancakes into triangles.
Take baking dish from the oven and place crepes on top of tomato gratin, slightly overlapping.
Drain mozzarella and tear into pieces. Sprinkle onto crepes. Cover with aluminum foil and bake in oven for another 5-6 minutes.
