Savoury Soft Cheese and Mushroom Crepes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- For the pancake batter
- 1 ½ cups
- 2
- 2 cups
- For the filling
- 3 ½ cups
Bok Choy (leaves removed)
- 2
garlic (finely chopped)
- ½ inch
- 4 ½ cups
- 2 tablespoons
dark soy sauce
- 1 teaspoon
- 1 ⅔ cups
Goat cheese (crumbled)
Preparation steps
1.
To make the batter, mix together the flour, a pinch of salt, eggs and milk. Leave to rest for 20 min.
2.
Blanche the bok choy leaves in boiling salt water for 1-2 min. Drain and quench.
3.
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.
4.
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.
5.
Add the cheese to the vegetables.
6.
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.
Current Recipe Search
