Potato and Mushroom Crepes

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Potato and Mushroom Crepes
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
509
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie509 cal.(24 %)
Protein18 g(18 %)
Fat27 g(23 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D3.2 μg(16 %)
Vitamin E13.7 mg(114 %)
Vitamin K21.7 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.4 mg(29 %)
Folate117 μg(39 %)
Pantothenic acid3.6 mg(60 %)
Biotin30.7 μg(68 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C34 mg(36 %)
Potassium1,106 mg(28 %)
Calcium142 mg(14 %)
Magnesium58 mg(19 %)
Iron3.6 mg(24 %)
Iodine46 μg(23 %)
Zinc2.1 mg(26 %)
Saturated fatty acids5.2 g
Uric acid100 mg
Cholesterol170 mg
Complete sugar6 g

Ingredients

for
4
For the crepes
300 milliliters milk
150 grams Pastry flour
3 eggs
1 pinch salt
4 Tbsps vegetable oil (for greasing the pan)
For the filling
400 grams waxy potatoes (cooked the day before)
400 grams button Mushroom
4 Tbsps vegetable oil
salt
freshly ground peppers
1 pinch Caraway
1 tsp apple cider vinegar
100 grams lamb's lettuce
How healthy are the main ingredients?
potatoapple cider vinegareggsaltsaltCaraway

Preparation steps

1.

For the crepes: Whisk together the milk, flour, eggs and salt until smooth. Let stand for about 15 minutes. 

2.

For the filling: Peel the potatoes and cut into 1 cm (approximately 5/8 inch) cubes. Wipe the mushrooms with a damp cloth and slice thinly. Reserve 4-5 slices for garnish.   

3.

Preheat the oven to 80°C (approximately 175°F). 

4.

To cook the crepes: Heat about 1 tablespoon of vegetable oil in a non-stick pan and ladle about 1/4 of the crepe batter into it. Turn the pan to spread the batter thin and cook for 2-3 minutes. Carefully flip and cook for another 1-2 minutes. Keep warm in the oven and continue with the remaining batter.

5.

To cook the filling: In a separate pan heat the vegetable oil and sauté the potatoes and mushrooms for about 5-8 minutes, until golden brown. Season with salt, pepper, caraway seeds and apple cider vinegar.

6.

Rinse the lettuce and spin dry. 

7.

Fill each crepe with about 1/4 of the potato mixture and a few leaves of lettuce. Garnish with the remaining lettuce leaves and the reserved mushroom slices.