Salmon Endive Crepe Packets
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For the crepes
- 125 grams Pastry flour
- salt
- 250 milliliters milk
- 125 grams Herb creme fraîche
- 3 egg yolks
- 1 Tbsp chopped Dill
- 2 Tbsps clarified butter
- For the filling
- 300 grams fresh Salmon
- 2 Endive
- 125 grams Herb creme fraîche
- 2 Tbsps white wine
- 1 pinch salt
- 1 Tbsp chopped Dill
- For cooking crepe packets
- 2 Tbsps clarified butter
Preparation steps
1.
For the crepes, mix flour and salt in a bowl. Whisk milk, crème fraîche, egg yolks and dill. Stir into the flour. Heat a little butter in an 18 cm (approximately 7-inch) nonstick skillet. Pour in batter in batches to make thin crepes.
2.
For the filling, cut the salmon fillet into thin strips. Rinse endive, cut in half and remove the stalk. Cut endive into strips. Mix crème fraîche, white wine, salt and dill. Mix salmon and endive. Place about 1 tablespoon of the filling on each crepe. Fold in the crepes to form a packet. Heat a little butter in a large nonstick skillet and cook the packets until golden brown on both sides. Serve immediately.
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