Savory Salad Crepes
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
301
calories
Calories
Healthy, because
Even smarter
Nutritional values
This is a delicious, savory variation on traditional crepes that is a good source of several vitamins and minerals, thanks to the arugula.
You can serve this dish for breakfast or lunch. For more protein, add a scrambled egg to the crepe.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Whole wheat flour
- 1.333 cups milk
- 1 egg yolk
- 2 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- 1 bunch Arugula
- 1 red pepper (diced)
- 1 shallot (diced)
- 0.333 cup black Olives (sliced)
- 1 ripe Avocado (cut into wedges)
- 1 Tbsp lemon juice
Preparation steps
1.
Mix together the flour, milk, a pinch of salt and the egg yolk and leave to rest for around 10 min.
2.
Mix together the oil, vinegar and a pinch of sugar and season with salt and ground black pepper to a make a vinaigrette.
3.
Mix together the rocket, pepper, shallot and olives and add to the vinaigrette.
4.
Bake four pancakes from the batter and keep warm in a low oven.
5.
Drizzle the avocado with lemon juice and season with salt and ground black pepper.
6.
Arrange the marinated vegetables and the avocado wedges onto the pancakes, fold into triangles and serve immediately.
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