Savoury Stuffed Crepes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1059
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 143.7 μg | (240 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 1,315 mg | (132 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 408 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 7 cups Spinach
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- olive oil
- Nutmeg
- 2 cups Ricotta cheese (or Feta, crumbled)
- 2 Tbsps Parmesan (finely grated)
- 1 egg yolk
- 2 cups Gouda (or butter cheese; grated)
Preparation steps
1.
To make the pancakes, mix together the eggs and the flour, stir in the milk and season with salt and ground black pepper. Leave to rest for 20 minutes.
2.
Place the spinach in a pot of boiling water and allow to wilt. Drain and chop.
3.
Fry the onions and garlic in hot oil. Add the spinach and season with salt, ground black pepper and nutmeg. Leave to cool and the puree.
4.
Add the crumbled cheese and stir in half the Parmesan. Stir in the egg yolk and season to taste.
5.
Fry spoonfuls of the dough in hot butter to make 12 pancakes. Keep the finished pancakes warm in the oven (around 100°C) until they are all ready. Remove the pancakes from the oven and increase the temperature to 200°C (180°C in a fan oven), 400°F, gas 6.
6.
Place the pancakes on a board, spread the filling on top and roll up. Place side by side in a large baking dish and sprinkle with the remaining cheese. Bake for around 20 minutes, season with ground black pepper and serve.
