Herb Crêpe with Chanterelle Sauce
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 41.5 μg | (92 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crêpe
- 200 grams Pastry flour
- 2 eggs
- 450 milliliters milk
- 50 grams Herb butter (finished product)
- salt
- 1 pinch Nutmeg
- vegetable oil (for frying)
- For the sauce
- 700 grams fresh Chanterelle
- 2 onions
- 1 Tbsp butter
- 250 milliliters Whipped cream
- 1 generous pinch Dried-porcini powder
- freshly ground peppers
- 1 Tbsp scallions
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
For the crêpes, mix flour in a bowl with eggs, nutmeg, butter, milk and salt and let rest for about 20 minutes.
2.
In a (coated) pan, heat a little oil, add a small amount of batter and cook thin crêpes one at a time. Keep warm in the oven at 80°C (approximately 150°F).
3.
For the sauce, trim chanterelles and chop if desired. Peel onions and chop finely. Heat butter in a pan and saute onions until translucent. Add chanterelles to the pan and cook for a few minutes. Add cream and porcini powder, simmer for about 10 minutes until the sauce is thickened and season with salt, pepper and nutmeg. Stir parsley and chives into the sauce. To serve, arrange 1-2 crêpes on a plate, cover with chanterelle sauce and garnish with parsley.
