Crepes with Spinach, Tomatoes and Pine Nuts
(Percentage of daily recommendation)
|Calorie||1,220 kcal||(58 %)|
|Protein||55.4 g||(57 %)|
|Fat||74.36 g||(64 %)|
|Carbohydrates||83.02 g||(55 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.53 g||(25 %)|
|Vitamin A||2,348.31 mg||(293,539 %)|
|Vitamin D||3.12 μg||(16 %)|
|Vitamin E||8 mg||(67 %)|
|Vitamin B₁||0.55 mg||(55 %)|
|Vitamin B₂||1.4 mg||(127 %)|
|Niacin||9.4 mg||(78 %)|
|Vitamin B₆||0.61 mg||(44 %)|
|Folate||429.34 μg||(143 %)|
|Pantothenic acid||0.89 mg||(15 %)|
|Biotin||10.2 μg||(23 %)|
|Vitamin B₁₂||1.41 μg||(47 %)|
|Vitamin C||73.35 mg||(77 %)|
|Potassium||1,813.8 mg||(45 %)|
|Calcium||1,243.25 mg||(124 %)|
|Magnesium||200.26 mg||(67 %)|
|Iron||9.87 mg||(66 %)|
|Iodine||71.88 μg||(36 %)|
|Zinc||2.34 mg||(29 %)|
|Saturated fatty acids||29.71 g|
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.