Savoury Crepe with Cheese and Oyster Mushrooms
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 milliliters milk
- 2 eggs
- 150 grams Pastry flour
- salt
- 3 Tbsps Sunflower seed
- 300 grams Oyster mushrooms
- olive oil
- 250 grams lumpy Tomatoes (canned)
- 2 Tbsps Crème fraiche
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
- 1 pinch sugar
- 150 grams Brie
Preparation steps
1.
For the crepes, mix milk in a bowl with eggs, flour and salt into a smooth batter. Add sunflower seeds. Let batter rest for about 10 minutes.
2.
For the filling, trim oyster mushrooms and cut or tear into strips. Heat 2 tablespoons in a saucepan and fry mushrooms for 2-3 minutes. Add tomatoes, creme fraiche and parsley and simmer for about 5 minutes. Season with salt and pepper.
3.
Preheat oven broiler.
4.
In a saucepan heat a little oil and bake eight thin pancakes (crepes) in the pan. Add 2-3 tablespoons of mushroom filling to each crepe. Roll up each crepe and place in an oiled, ovenproof dish. Cut brie into slices. Spread brie over rolled crepes and bake for about 5 minutes, watching carefully, under the preheated grill.
5.
Serve with parsley.
