Crepes with Spinach, Tomatoes and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 244.8 μg | (408 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- salt
- 500 grams Spinach
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- freshly ground peppers
- Nutmeg
- 250 grams Mozzarella
- 100 grams freshly grated Hard cheese (such as Pecorino)
- 300 grams Cherry tomatoes
- 4 Tbsps Pine nuts
- Basil (for garnish)
Preparation steps
For the crepes, combine flour with milk until smooth, stir in the eggs and season with 1 pinch of salt. Let rest about 20 minutes.
For the filling, blanch spinach briefly in salted boiling water, rinse, squeeze and chop coarsely. Peel onion and garlic and finely dice both. Sauté together in 1 tablespoon hot oil until translucent, mix in spinach and remove from heat. Season with salt, pepper and nutmeg and allow to cool. Dice mozzarella into small cubes.
Preheat oven to 200°C (approximately 400°F) upper heat.
Add some olive oil in a hot pan and fry 8 thin pancakes in succession.
Fill each crepe with spinach (without liquid) and then spread on some mozzarella. Roll up crepe and place seam side down with the other crepes in an oiled serving casserole dish. Sprinkle with cheese. Rinse tomatoes, cut in half to taste and add around crepe rolls in casserole dish. Sprinkle with pine nuts, season tomatoes with salt, pepper and drizzle with a little oil. Bake in oven until golden brown for about 10 minutes.
Remove from oven and serve garnished with basil.
