Filled Crepes with Grated Cheese

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Filled Crepes with Grated Cheese
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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)
Calorie737 cal.(35 %)
Protein36 g(37 %)
Fat51 g(44 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.8 mg(100 %)
Vitamin D4.1 μg(21 %)
Vitamin E3.7 mg(31 %)
Vitamin K19.6 μg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.9 mg(82 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.2 mg(14 %)
Folate118 μg(39 %)
Pantothenic acid2.5 mg(42 %)
Biotin35.2 μg(78 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C6 mg(6 %)
Potassium432 mg(11 %)
Calcium693 mg(69 %)
Magnesium52 mg(17 %)
Iron3.6 mg(24 %)
Iodine45 μg(23 %)
Zinc4.8 mg(60 %)
Saturated fatty acids28.3 g
Uric acid32 mg
Cholesterol594 mg
Complete sugar5 g

Ingredients

for
4
For the pancakes
cup plain flour
1 large egg
1.333 cups milk
2 Tbsps butter (melted)
For the filling
1 cup Cheddar cheese (grated)
1 red pepper (seeded and sliced)
1 tsp paprika
½ Zucchini (seeded and cut into batons)
For the omelettes
8 large eggs
¼ cup butter
salt
peppers
How healthy are the main ingredients?
eggZucchinieggsalt

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.

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