Savory Ricotta Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the batter
- 150 grams Pastry flour
- 225 milliliters milk
- 3 Tbsps olive oil
- 2 eggs
- salt
- 2 sprigs parsley
- For the filling
- 1 Radicchio (300 grams or 10.6 ounces)
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 200 grams Ricotta cheese
- 80 grams grated Parmesan
- salt
- peppers
Preparation steps
For the batter: Combine flour, milk and 1 tablespoon oil. Stir in eggs and season with 1 pinch of salt. Cover and let rest for about 20 minutes.
For the filling: Rinse radicchio, cut into quarters, remove stalk and julienne. Peel onion and garlic. Julienne onion and mince garlic. Heat oil in a pan and sauté onions and garlic for 1-2 minutes. Add radicchio and deglaze wit wine. Cook until tender, about 4 minutes. Remove from heat, let cool slightly and stir in ricotta and half the Parmesan. Season with salt and pepper.
Rinse parsley, shake dry, pluck leaves, chop coarsely and stir into batter.
Preheat oven's broiler.
Heat some olive oil in a hot pan and cook 4 thin crepes, one after the other. Remove and fill each with filling, fold over and place in an oiled baking dish. Sprinkle with remaining cheese and bake until golden brown, about 5 minutes. Remove and serve.
