Crespelle with Asparagus and Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 116 μg | (193 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 353 μg | (118 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the batter
- 150 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- salt
- freshly grated Nutmeg
- For the filling
- 1 kilogram green Asparagus
- 6 Tomatoes
- 1 onion
- 5 Tbsps olive oil
- 2 Tbsps White vinegar
- freshly ground peppers
- butter (to saute and for the baking dish)
- For the bechamel
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 200 milliliters Whipped cream
Preparation steps
For the batter: Mix the flour with the milk and the eggs, whisk until smooth, season with salt and nutmeg, cover and set aside.
For the filling: Rinse the asparagus, peel the bottom third and cut off the woody ends. Cook the asparagus in a pot of boiling salted water until crisp-tender, about 8 minutes, rinse and drain. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice finely. Peel the onion and chop finely. Heat the oil in a skillet and saute the onion until translucent. Remove from heat, stir in the tomatoes and vinegar and season with salt and pepper.
Preheat the oven to 200°C (approximately 390°F). Butter a baking dish.
Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes.
For the bechamel: Heat the butter in a saucepan until the foam subsides, stir in the flour and cook until light brown. Stir in the broth and cream, bring to a boil and season with salt, pepper and nutmeg.
Divide the asparagus and tomatoes on the crepes and roll. Place seam-side down in the baking dish, drizzle with bechamel and sprinkle with Parmesan cheese and bake until the topping is golden brown, about 20 minutes. Scatter the pine nuts over 5 minutes before the end of cooking. Serve immediately.
