Currant Crepes
(4 votes)
(4 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
502
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams red and black Currants
- 275 milliliters milk
- 125 grams Pastry flour
- 3 eggs
- 1 Tbsp melted butter
- 1 tsp sugar
- 1 pinch salt
- vegetable oil (for greasing the pan)
- powdered sugar (for dusting)
- mint (for garnish)
Preparation steps
1.
Rinse the currants, pat dry and remove any stems. Place 1 handful aside for garnish.
2.
Whisk together the milk, flour, eggs, melted butter, sugar and salt until smooth. Let stand for 10-15 minutes.
3.
Heat a bit of oil in a non-stick pan.
4.
Ladle a small amount of the crepe batter into the hot pan and swirl to evenly coat the pan. Sprinkle about 2 tablespoons of the currants over the batter. Cook over medium heat for about 1-2 minutes, carefully flip and cook for another minute. Cover the cooked crepes with aluminum foil to keep warm and continue with the remaining batter.
5.
Plate the crepes, fold in half, dust with powdered sugar and garnish with fresh mint and the remaining currants.
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