Italian Tricolore Crepe

Name: Italian Tricolore Crepe
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian, European
Ingredients: 0.667 cup flour; 0.667 cup Semolina; salt; 1.333 cups milk; 3 eggs; 2 Tbsps butter; 1 shallot (finely chopped); 10 cups Dandelion greens; 0.5 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)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

77 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

578

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

Our nutritional traffic light explained

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

servings

For the pancake mixture: ⅔ cup flour; ⅔ cup Semolina; salt; 1.333 cups milk; 3 eggs

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)

How healthy are the main ingredients?

Mozzarella Semolina Pine nuts salt egg shallot

print shopping list

Preparation steps

Line 2 baking trays with baking parchment and preheat the oven to 220°C (200° fan) | 425F | gas 7.

For the pancake mixture, whisk all the ingredients in a bowl, cover and leave to rest for about 20 minutes.

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.

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.

Heat a little clarified butter in a small frying pan and make 8 pancakes. Place on the prepared baking trays.

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.