Savory Crêpe Cake

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Savory Crêpe Cake
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h.
Ready in
Calories:
4667
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie4,667 cal.(222 %)
Protein210 g(214 %)
Fat310 g(267 %)
Carbohydrates261 g(174 %)
Sugar added0 g(0 %)
Roughage31.1 g(104 %)
Vitamin A3.3 mg(413 %)
Vitamin D4.6 μg(23 %)
Vitamin E48.5 mg(404 %)
Vitamin K584.5 μg(974 %)
Vitamin B₁3 mg(300 %)
Vitamin B₂4.3 mg(391 %)
Niacin79.4 mg(662 %)
Vitamin B₆4.8 mg(343 %)
Folate950 μg(317 %)
Pantothenic acid10.2 mg(170 %)
Biotin119.3 μg(265 %)
Vitamin B₁₂23.9 μg(797 %)
Vitamin C1,242 mg(1,307 %)
Potassium6,262 mg(157 %)
Calcium2,373 mg(237 %)
Magnesium500 mg(167 %)
Iron22.6 mg(151 %)
Iodine246 μg(123 %)
Zinc30 mg(375 %)
Saturated fatty acids118.7 g
Uric acid873 mg
Cholesterol1,061 mg
Complete sugar76 g

Ingredients

for
1
For the crêpe batter
2 eggs
200 grams Pastry flour
1 generous pinch Baking powder
350 milliliters milk
2 Tbsps Parmesan
salt
olive oil (for cooking)
For the ground meat filling
1 onion
500 grams Ground meat
2 Tbsps olive oil
1 Tbsp Pastry flour
150 milliliters Beef broth
50 grams black Olives (pitted)
salt
freshly ground peppers
For the peppers
5 Red Bell pepper
olive oil
For the ricotta cream
100 grams Spinach
salt
2 Tbsps butter
2 Tbsps Pastry flour
400 milliliters milk
1 handful freshly chopped Fresh herbs (such as savory and thyme)
250 grams Ricotta cheese
salt
freshly ground peppers
To serve
olive oil (for greasing)
2 Tbsps grated Parmesan (for sprinkling)
How healthy are the main ingredients?
Ricotta cheeseSpinachOliveParmesanolive oilegg

Preparation steps

1.

For the batter: Whisk together the eggs, flour, baking powder and milk until smooth then stir in the Parmesan and a pinch of salt. Let rest for about 20 minutes. Working in batches, cook the crêpes until golden brown on both sides. 

2.

For the ground meat filling: Peel the onion and chop. Brown the ground meat in hot oil until crumbly. Mix in the onion and sauté briefly. Sprinkle with the flour then stir in the broth and simmer for about 10 minutes, stirring occasionally. Remove from the heat, mix in the chopped olives and season with salt and pepper.

3.

For the peppers: Preheat the broiler. Rinse the peppers, cut in half, remove the seeds and pith and place, skin-side up, on an oiled baking sheet. Broil for about 10 minutes, until the skin begins to bubble and blacken. Remove from the oven and let cool, covered with a damp cloth. Remove the skin and set some pieces aside for garnish. Dice the remaining peppers. Set the oven to 180°C (approximately 350°F) convection.

4.

For the ricotta cream: Rinse the spinach, trim and blanch in boiling salted water. Squeeze out excess water and chop finely. Melt the butter and flour in a pan and cook until nutty. Gradually stir in the milk and simmer until smooth, stirring occasionally. Remove from the heat, mix in the spinach, ricotta and herbs and season with salt and pepper.

5.

Grease a springform pan (about 12 cm high) (approximately 5 inches) with oil. Alternately layer in all of the ingredients, finishing with a layer of ricotta. Sprinkle with cheese and bake for about 40 minutes, until golden brown.

6.

Remove from the oven, let cool and remove from the pan. 

7.

Serve garnished with the reserved slices of pepper.