Potato and Mushroom Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
For the crepes: Whisk together the milk, flour, eggs and salt until smooth. Let stand for about 15 minutes.
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.
Preheat the oven to 80°C (approximately 175°F).
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.
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.
Rinse the lettuce and spin dry.
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.
