Potato Chickpea Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9.45 g | (8 %) | ||
| Carbohydrates | 71.85 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.94 g | (30 %) |
| Vitamin A | 164.24 mg | (20,530 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 143.01 μg | (48 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 1.46 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26.54 mg | (28 %) | ||
| Potassium | 926.43 mg | (23 %) | ||
| Calcium | 101.99 mg | (10 %) | ||
| Magnesium | 75.91 mg | (25 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.78 mg | (22 %) | ||
| Saturated fatty acids | 4.48 g | |||
| Cholesterol | 11.58 mg |
Ingredients
- For crepes
- 50 grams Semolina flour
- 50 grams Rice flour
- 50 grams Pastry flour
- 1 generous pinch ground Cumin
- salt
- freshly ground peppers
- 50 grams Yogurt (0.1% fat)
- Ghee (for baking, or butter)
- For the filling
- 400 grams waxy potatoes
- 200 grams chickpeas (canned)
- 150 grams Peas (frozen)
- 1 onion
- 2 garlic cloves
- 2 tsps freshly grated ginger
- 2 Tbsps Ghee (or butter)
- ½ tsp Cumin
- 1 tsp ground Turmeric
- 1 tsp Garam Masala
- 200 milliliters Vegetable broth
- 2 Tbsps freshly chopped cilantro
- salt
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
Combine semolina flour with the rice flour and pastry flour in a bowl. Season with cumin, salt and pepper and stir with the yogurt and 200 ml (approximately 3/4 cup) water until smooth. Let stand covered for about 30 minutes. Add water as required to make a smooth batter.
Meanwhile, rinse potatoes, peel and cut into about 2 cm (approximately 3/4 inch) pieces. Drain the chickpeas well and thaw the peas. Peel onion and garlic and finely chop. Cook both briefly with the ginger in a pot in the hot ghee. Add cumin, turmeric and garam masala, mix well and cook briefly. Deglaze with the broth and add potatoes. Simmer covered about 20 minutes. Add peas and chickpeas, mix with the cilantro and season with salt, lemon juice and pepper. Keep warm over low heat.
In a hot pan each, heat some ghee and cover the pan bottom with the batter, swirling to coat. Cook until golden brown on bottom, about 1-2 minutes. Flip over and briefly bake. Make 4 crepes in this manner. Place on plates and serve filled with curry.
