Italian Tricolore Crepe
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the topping
- 2 Tbsps butter
- 1 shallot (finely chopped)
- 10 cups Dandelion greens
- ½ cup Pine nuts (toasted in a dry frying pan)
- salt
- freshly ground peppers
- Nutmeg
- 4 Tomatoes (sliced)
- 1 cup fresh Mozzarella (sliced)
- clarified butter (for frying)
Preparation steps
1.
Line 2 baking trays with baking parchment and preheat the oven to 220°C (200° fan) | 425F | gas 7.
2.
For the pancake mixture, whisk all the ingredients in a bowl, cover and leave to rest for about 20 minutes.
3.
Wash and sort the dandelion leaves and blanch in boiling, salted water for about 1 minute. Drain, refresh in ice-cold water, drain well and chop roughly.
4.
Heat the butter and sweat the shallot until translucent. Add the dandelion leaves and toasted pine nuts, season with salt, pepper and nutmeg and set aside.
5.
Heat a little clarified butter in a small frying pan and make 8 pancakes. Place on the prepared baking trays.
6.
Top each pancake with dandelion leaves, tomatoes and mozzarella and put into the preheated oven for 8–10 minutes, until the cheese has melted and is lightly browned.
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