Neopolitan Stuffed Crepe Bake
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 634 mg | (63 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crespelle
- 1.333 cups flour
- ⅞ cup milk
- ¾ cup mineral water
- 2 eggs
- butter
- For the sauce
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 stick Celery (finely chopped)
- 2 Tbsps olive oil
- 1 Tbsp tomato puree
- ⅜ cup Red wine
- 2 cups canned Tomatoes (chopped)
- 2 Tbsps fresh Fresh herbs (parsley, basil, chopped)
- sugar
- 1 ¾ cups Ricotta cheese
- 2 Tbsps fresh Basil (chopped)
- ⅔ cup fresh Mozzarella (diced)
Preparation steps
1.
Mix together the flour, milk and water with a pinch of salt. Stir in the eggs and leave to rest for 15 minutes.
2.
Heat the butter in a pan and fry 8 crespelle pancakes, one after the other, until golden brown.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Fry the shallot, garlic and celery in a pot of hot oil. Stir in the tomato puree, quench with the wine and add the tinned tomatoes. Simmer for around 15 minutes. Add the herbs and season with sugar, salt and ground black pepper.
5.
Mix together the ricotta and the basil and spread onto the crespelle. Roll up and place side by side in a baking dish. Pour the sauce over the top and sprinkle with the mozzarella. Bake for around 20 minutes until golden brown.
