Mexican Crepe Gratin with Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 605 mg | (61 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 cup all-purpose flour
- 2 eggs
- ⅞ cup milk
- 2 Tbsps vegetable oil
- ⅞ cup Sour cream
- 1 bunch scallions (roughly chopped)
- 1 ⅓ cups cooked chicken
- 1 cup grated Cheddar cheese
- cilantro (to garnish)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
2 Pots, 1 Baking sheet, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Immersion blender, 1 Parchment paper
Preparation steps
1.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
2.
Mix the flour with the egg and milk, season with salt and pepper and beat together to make a smooth batter.
3.
Heat 1 tbsp oil in a frying pan. Add a ladelful of the batter, tip to cover the base of the pan. Cook for 1-2 minutes until the base is firm then flip and cook for 1 more minute.
4.
Repeat, using the rest of the batter, to make 8 pancakes, stacking the pancakes with greaseproof paper in between.
5.
Lightly butter 4 small ovenproof dishes (or one large dish).
6.
Pour the sour cream into the base of each dish. Sprinkle over the chopped spring onions.
7.
Place one-eighth of the chicken pieces into the centre of each pancake with a little grated cheese in each.
8.
Fold up each pancake, securing with a cocktail stick, if needed. Carefully lift the pancakes on top of the sour cream mixture, 2 per portion.
9.
Bake for 15 minutes to warm through. Sprinkle the remaining cheese on top of each pancake and garnish with fresh coriander leaves.
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