Crespelle with Ricotta and Basil

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Crespelle with Ricotta and Basil
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
555
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie555 cal.(26 %)
Protein23 g(23 %)
Fat27 g(23 %)
Carbohydrates51 g(34 %)
Sugar added2 g(8 %)
Roughage3.4 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.3 mg(21 %)
Folate87 μg(29 %)
Pantothenic acid1.3 mg(22 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C24 mg(25 %)
Potassium758 mg(19 %)
Calcium356 mg(36 %)
Magnesium51 mg(17 %)
Iron2 mg(13 %)
Iodine40 μg(20 %)
Zinc1.2 mg(15 %)
Saturated fatty acids13.6 g
Uric acid50 mg
Cholesterol181 mg
Complete sugar14 g

Ingredients

for
4
For the Crespelle
200 grams Pastry flour
200 milliliters milk
175 milliliters mineral water
1 pinch salt
2 eggs
butter (for sauteing)
For the sauce
1 shallot
1 garlic clove
1 stalk Celery
2 Tbsps olive oil
1 Tbsp Tomato paste
100 milliliters Red wine
400 grams crushed Tomatoes (canned)
2 Tbsps freshly chopped Fresh herbs (parsley, basil)
salt
sugar
freshly ground peppers
400 grams Ricotta cheese
2 Tbsps freshly chopped Basil
100 grams Mozzarella (diced)
How healthy are the main ingredients?
TomatoRicotta cheeseMozzarellaCeleryolive oilTomato paste

Preparation steps

1.

For the crespelle: In a bowl, stir together the flour, milk, mineral water and a pinch of salt until smooth, then stir in the eggs, cover and let stand 15 minutes.

2.

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 crespelle over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crespelle.

3.

Preheat the oven to 180°C (approximately 350°F)
convection.

4.

For the sauce: The shallot and garlic, peel and finely chop. Rinse the celery, remove the strings and chop. Heat the oil in a skillet and sauté the celery, shallot and garlic until tender. Stir in the tomato paste, pour in the wine and add the tomatoes. Simmer 15 minutes, stirring occasionally. Add the herbs and season with salt, sugar and pepper.

5.

In a bowl, mix together the ricotta and basil and spread on the crespelle. Fold and place side by side in a baking dish. Pour the sauce over and sprinkle with the diced mozzarella. Bake until golden brown, about 20 minutes.

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