Herb-Filled Crepe Pinwheels
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crepes
- 200 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 400 milliliters milk
- 2 Tbsps vegetable oil
- For filling
- 1 handful mixed Fresh herbs
- 3 carrots
- 3 Tbsps Whipped cream
- 5 Tbsps Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
For the crepes: Whisk the flour until smooth with the eggs, salt and milk. Grease a pan lightly with vegetable oil and pour batter with a small ladle into the pan. By slightly turning and tilting the pan, spread the batter to the edges of the pan. Cook on both sides until golden. Set aside and repeat with the rest of the batter.
2.
For the filling: Rinse the herbs, shake dry and pluck off the leaves. Peel and grate the carrots or cut into fine strips.
3.
Whisk the sour cream with creme fraiche and season with salt and pepper.
4.
Spread cream mixture over the crepes, top with carrot strips and herb leaves and roll up to enclose. Cut into 4 cm (approximately 1 1/2 inch) wide pieces to serve.
