Ham and White Asparagus Crêpes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 149.6 μg | (249 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 441 μg | (147 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,069 mg | (27 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 16 g |
Ingredients
Preparation steps
For the crêpe batter: Whisk the flour, eggs, salt and milk together. Let stand for about 15 minutes.
For the asparagus: Peel the asparagus and snap off the woody ends. Bring a large pot of salted water to a boil with a pinch of sugar. Cook the asparagus for 12-15 minutes.
For the sauce: Rinse the mint, shake dry and pluck the leaves. Reserve some leaves for garnish and finely chop the rest. Season the crème fraîche with lemon juice, salt and pepper. Add 1-2 tablespoons asparagus cooking water add mix until combined. Stir in the chopped mint.
Cut the ham into wide strips.
In a crêpe pan, melt some butter. Add 1/4 of the ham and sauté briefly. Add 1/4 of the batter, tilt the pan to coat the bottom and cook until golden brown on both sides. Remove and keep warm. Repeat to make 4 crêpes total.
To serve, arrange the crêpes on serving plates. Fill with the asparagus, top with the sauce and garnish with the reserved mint.
