Egg and Green Leaf Crepes

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Egg and Green Leaf Crepes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
428
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein15.72 g(16 %)
Fat28.14 g(24 %)
Carbohydrates28.51 g(19 %)
Sugar added1.05 g(4 %)
Roughage3.12 g(10 %)
Vitamin A1,160.67 mg(145,084 %)
Vitamin D3.56 μg(18 %)
Vitamin E8.77 mg(73 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.66 mg(60 %)
Niacin3.25 mg(27 %)
Vitamin B₆0.31 mg(22 %)
Folate240.69 μg(80 %)
Pantothenic acid0.54 mg(9 %)
Biotin5.44 μg(12 %)
Vitamin B₁₂1.94 μg(65 %)
Vitamin C63.5 mg(67 %)
Potassium857.21 mg(21 %)
Calcium191.9 mg(19 %)
Magnesium92.72 mg(31 %)
Iron2.95 mg(20 %)
Iodine97.53 μg(49 %)
Zinc1.09 mg(14 %)
Saturated fatty acids8.14 g
Cholesterol242.15 mg
Author of this recipe:

Ingredients

for
4
For the pancakes
cup
plain flour
1
large egg
1.333 cups
2 tablespoons
butter (melted)
For the garnish
1 cup
2 tablespoons
extra-virgin olive oil
1
chile pepper (seeded and finely sliced)
2 tablespoons
4
medium eggs
2 cups
1 teaspoon

Preparation steps

1.
Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl.
2.
Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.
3.
Add teaspoons of the melted butter to a small frying pan and heat over a medium heat.
4.
Fry the pancake batter, 2 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.
5.
Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.
6.
Place the sugar, chopped tomatoes and seasoning in a small saucepan and bring to a simmer over a medium heat for 3-4 minutes.
7.
Meanwhile, heat the sunflower oil in a large frying pan over a moderate heat and fry the eggs, in batches if necessary.
8.
Arrange a few pancakes on each serving plate, then top each with a fried egg, a couple of generous tablespoons of the tomatoes and top with a small handful of spinach leaves.
9.
Garnish with the sliced chilli and drizzle the olive oil on top. Serve immediately.