Egg and Green Leaf Crepes
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
427
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the garnish
- 1 cup Spinach
- 2 Tbsps extra-virgin olive oil
- 1 chili pepper (seeded and finely sliced)
- 2 Tbsps sunflower oil
- 4 medium eggs
- 2 cups canned Tomatoes
- 1 tsp sugar
- salt
- peppers
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.
