Savory Crêpe Cake with Herb Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 15.76 g | (16 %) | ||
| Fat | 13.02 g | (11 %) | ||
| Carbohydrates | 72.15 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.19 g | (11 %) |
| Vitamin A | 183.29 mg | (22,911 %) | ||
| Vitamin D | 1.03 μg | (5 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 3.27 mg | (27 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 38.26 μg | (13 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 1.64 μg | (4 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 17.56 mg | (18 %) | ||
| Potassium | 630.33 mg | (16 %) | ||
| Calcium | 181.89 mg | (18 %) | ||
| Magnesium | 15.1 mg | (5 %) | ||
| Iron | 4.79 mg | (32 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.16 g | |||
| Cholesterol | 5.81 mg |
Ingredients
- For the yeasted crêpes
- 150 grams Millet flour
- 350 grams Pastry flour
- salt
- 1 cube fresh Yeast
- 4 Tbsps vegetable oil (for cooking)
- For the yogurt sauce
- 250 grams Yogurt (0.1% fat)
- 250 grams Buttermilk
- 2 ripe Tomatoes
- 3 spicy Pepperoncini
- 3 garlic cloves
- 1 bunch flat-leaf parsley
- 1 bunch Chives
- ½ tsp ground cumin
- ½ tsp ground black peppers
- salt
Preparation steps
For the crêpes: Combine the flour and salt in a mixing bowl. Dissolve the yeast in 1/8 liter (approximately 1/2 cup) warm water. Add another 3/4 liter (approximately 3 cups) warm water and gradually stir into the flour. Cover and let rise in a warm place for about 1 hour 30 minutes, stirring occasionally.
For the yogurt sauce: Whisk the yogurt, buttermilk and 1/4 liter (approximately 1 cup) cold water together. Blanch the tomatoes in boiling water, peel and remove the stems. Cut the flesh into cubes. Halve the peppers, remove the stems, seeds and pith, rinse and coarsely chop. Peel the garlic and mince. Rinse the herbs and coarsely chop. Transfer the tomatoes, chiles, garlic and herbs to a food processor and pulse until combined. Add the cumin and pepper and season with salt. Fold into the yogurt mixture.
Lightly oil a 21 cm (approximately 8-inch) crêpe pan and place over medium heat. Working in batches, add ladlefuls of batter to the pan, turn the pan to coat thinly and cook the crêpes until golden brown on both sides.
Slide the crêpes onto a clean cloth and let the steam evaporate before stacking together on a serving plate. You should have 26 crêpes total.
Arrange the crêpes between 2 serving bowls. Season the yogurt sauce with salt and slowly then pour over the crêpes. Chill for about 1 hour before serving.
