Filled Crepes with Grated Cheese
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(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
737
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 35.2 μg | (78 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 693 mg | (69 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 594 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 1 cup Cheddar cheese (grated)
- 1 red pepper (seeded and sliced)
- 1 tsp paprika
- ½ Zucchini (seeded and cut into batons)
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.
3.
Whisk in the rest of the milk until you have the right consistency. 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.
Blanch the courgette in a large saucepan of boiling, salted water for 1 minute. Drain and allow to cool to one side.
7.
Prepare the omelettes by whisking together the eggs with seasoning in a large mixing bowl.
8.
Melt small knobs of the butter in a small frying pan then pour in a little of the beaten egg, tilting to cover the surface evenly. Repeat until you have 8 thin omelettes.
9.
Transfer to a lined plate, using parchment paper to separate the omelettes and aluminium foil to cover and keep warm.
10.
Arrange the dish by laying 2 pancakes on a flat surface. Lay an omelette flat on top of each pancake, then sprinkle over a little grated cheese on both.
11.
Arrange a few courgette batons on top of one, and a few slices of red pepper on top of the other. Season and roll up into a fajita shape.
12.
Transfer to serving plates and sprinkle a little paprika on top. Place a heart-shaped stencil in the corner of the plate and sprinkle the remaining paprika over to create a heart-shape. Serve immediately.
