Savory Salad Crepes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
309
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 | 309 kcal | (15 %) | ||
| Protein | 8.38 g | (9 %) | ||
| Fat | 18.18 g | (16 %) | ||
| Carbohydrates | 31.78 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.51 g | (22 %) |
more nutritional values
| Vitamin A | 89.13 mg | (11,141 %) | ||
| Vitamin D | 1.06 μg | (5 %) | ||
| Vitamin E | 1.38 mg | (12 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 4.04 mg | (34 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 58.3 μg | (19 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 6.12 μg | (14 %) | ||
| Vitamin B₁₂ | 0.48 μg | (16 %) | ||
| Vitamin C | 28.91 mg | (30 %) | ||
| Potassium | 471.15 mg | (12 %) | ||
| Calcium | 130.98 mg | (13 %) | ||
| Magnesium | 65.06 mg | (22 %) | ||
| Iron | 2.02 mg | (13 %) | ||
| Iodine | 26.07 μg | (13 %) | ||
| Zinc | 1.53 mg | (19 %) | ||
| Saturated fatty acids | 3.87 g | |||
| Cholesterol | 61.29 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup
- 1.333 cups
- 1
- 2 tablespoons
- 1 tablespoon
- 1 bunch
- 1
- 1
shallot (diced)
- 0.333 cup
- 1
- 1 tablespoon
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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