Crepes with Tuna Filling
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1131
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,131 cal. | (54 %) | ||
| Protein | 62.52 g | (64 %) | ||
| Fat | 71.51 g | (62 %) | ||
| Carbohydrates | 61.89 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.38 g | (1 %) |
more nutritional values
| Vitamin A | 528.91 mg | (66,114 %) | ||
| Vitamin D | 3.33 μg | (17 %) | ||
| Vitamin E | 3.84 mg | (32 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.88 mg | (207 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 60.2 μg | (20 %) | ||
| Pantothenic acid | 2.13 mg | (36 %) | ||
| Biotin | 5.37 μg | (12 %) | ||
| Vitamin B₁₂ | 5.78 μg | (193 %) | ||
| Vitamin C | 6.65 mg | (7 %) | ||
| Potassium | 1,037.82 mg | (26 %) | ||
| Calcium | 660.99 mg | (66 %) | ||
| Magnesium | 83.37 mg | (28 %) | ||
| Iron | 3.74 mg | (25 %) | ||
| Iodine | 57.29 μg | (29 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 25.86 g | |||
| Cholesterol | 342.47 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the batter
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- ½ tsp Baking powder
- 125 milliliters water
- 500 milliliters milk
- 125 milliliters olive oil
- 2 tsps butter (for frying)
- For the filling
- 1 can Tuna (180 grams or approximately 6 ounces)
- 100 grams Cherry tomatoes
- 1 handful Chives
- 200 grams cream cheese
- 5 Tbsps Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 2 smoked trout (120 grams or approximately 4 ounces)
- 300 grams Cocktail shrimp
- 150 grams grated Cheddar cheese
- salt (and)
- freshly ground peppers
Preparation steps
1.
For the crepes, mix all the batter ingredients and let stand for about 10 minutes. Cook the crepes in a pan with some butter and keep warm.
2.
For the filling, drain the tuna in a colander. Rinse the tomatoes, cut in half and remove the stem. Rinse the chives, shake dry, set a few sprigs aside for garnish and cut the rest into small rings. Stir the cream cheese with the yogurt, chives and lemon juice in a bowl until smooth. Add the tuna, trout and shrimp and break apart roughly with a fork. Fold in the cheese and season with salt and pepper. Spread some of the filling on each crepe, roll up and cut diagonally. To serve, arrange on plates and garnish with chives.
