Savoury Soft Cheese and Mushroom Crepes

Name: Savoury Soft Cheese and Mushroom Crepes
Total time: 50 min
Yield: 4
Ingredients: 1.5 cups All purpose flour; 2 eggs; 2 cups milk; 3.5 cups Bok Choy (leaves removed); sesame oil; 2 Garlic cloves (finely chopped); 0.5 inch fresh Ginger root (peeled and finely chopped); 4.5 cups Mixed Mushrooms (e. g. shiitake mushrooms, oyster mushrooms, button mushrooms); 2 tablespoons dark soy sauce; 1 teaspoon Oyster sauce; 1.667 cups Goat cheese (crumbled)

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Health Score:

9,9 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

541

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	541 kcal	(26 %)
Protein	34.61 g	(35 %)
Fat	18.01 g	(16 %)
Carbohydrates	65.23 g	(43 %)
Sugar added	0 g	(0 %)
Roughage	7.97 g	(27 %)

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more nutritional values

Vitamin A	3,416.5 mg	(427,063 %)
Vitamin D	2.68 μg	(13 %)
Vitamin E	3.37 mg	(28 %)
Vitamin B₁	0.81 mg	(81 %)
Vitamin B₂	1.57 mg	(143 %)
Niacin	14.83 mg	(124 %)
Vitamin B₆	1.62 mg	(116 %)
Folate	621.75 μg	(207 %)
Pantothenic acid	2.79 mg	(47 %)
Biotin	17.5 μg	(39 %)
Vitamin B₁₂	1.28 μg	(43 %)
Vitamin C	331.23 mg	(349 %)
Potassium	2,509.84 mg	(63 %)
Calcium	1,004.18 mg	(100 %)
Magnesium	171.52 mg	(57 %)
Iron	8.51 mg	(57 %)
Iodine	58.06 μg	(29 %)
Zinc	3.27 mg	(41 %)
Saturated fatty acids	9.73 g
Cholesterol	133.04 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the pancake batter: 1 ½ cups
All purpose flour; 2
eggs; 2 cups
milk

For the filling: 3 ½ cups
Bok Choy (leaves removed); sesame oil; 2
Garlic cloves (finely chopped); ½ inch
fresh Ginger root (peeled and finely chopped); 4 ½ cups
Mixed Mushrooms (e. g. shiitake mushrooms, oyster mushrooms, button mushrooms); 2 tablespoons
dark soy sauce; 1 teaspoon
Oyster sauce; 1 ⅔ cups
Goat cheese (crumbled)

How healthy are the main ingredients?

Bok Choy sesame oil Mushroom Goat cheese

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Preparation steps

To make the batter, mix together the flour, a pinch of salt, eggs and milk. Leave to rest for 20 min.

Blanche the bok choy leaves in boiling salt water for 1-2 min. Drain and quench.

Heat the oil in a hot wok and fry the garlic and the ginger. Add the mushrooms and the bok choy and fry for 2-3 min. Season with soy sauce and oyster sauce.

Heat some oil in a small pan and add a ladle of the pancake batter. Fry on all sides until golden brown, then remove from the pan and pat dry with kitchen paper. Continue like this until all the batter is used up. Make around 12 pancakes and keep them warm in the oven.

Add the cheese to the vegetables.

Place a pancake on a plate and top with some of the vegetable medley. Place another pancake on top and repeat. Finish with vegetables and serve immediately.