Crespelle with Asparagus and Tomato

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Crespelle with Asparagus and Tomato
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
818
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie818 cal.(39 %)
Protein25 g(26 %)
Fat57 g(49 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.7 μg(9 %)
Vitamin E10.5 mg(88 %)
Vitamin K116 μg(193 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.4 mg(29 %)
Folate353 μg(118 %)
Pantothenic acid3.1 mg(52 %)
Biotin24.2 μg(54 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C76 mg(80 %)
Potassium1,197 mg(30 %)
Calcium378 mg(38 %)
Magnesium117 mg(39 %)
Iron4.2 mg(28 %)
Iodine46 μg(23 %)
Zinc3.6 mg(45 %)
Saturated fatty acids25.5 g
Uric acid94 mg
Cholesterol201 mg
Complete sugar15 g

Ingredients

for
4
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
also
50 grams grated Parmesan
50 grams Pine nuts
How healthy are the main ingredients?
Whipped creamolive oilParmesanPine nutseggsalt

Preparation steps

1.

For the batter: Mix the flour with the milk and the eggs, whisk until smooth, season with salt and nutmeg, cover and set aside.

2.

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.

3.

Preheat the oven to 200°C (approximately 390°F). Butter a baking dish.

4.

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.

5.

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.

6.

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.