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EatSmarter exclusive recipe

Savoy Crepe Rolls

with Prosciutto
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Savoy Crepe Rolls

Savoy Crepe Rolls - Colorful crepes with a tasty filling

Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
365
calories
Calories
0
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Ingredients

for
2
servings
2
4 tablespoons
Mineral water (carbonated)
½ cup
2 tablespoons
Whole-wheat flour (about 20 grams)
1
9 ounces
2 teaspoons
2 teaspoons
8 slices
Prosciutto (each about 10 grams)
Preparation

Kitchen utensils

1 Cutting board, 1 Immersion blender, 1 Pot, 1 Non-stick pan, 1 Sieve, 1 Slotted spatula, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Large knife, 1 deep bowl, 1 Bowl, 1 Slotted spoon, 1 Small knife, 1 Whisk

Preparation steps

1.
Savoy Crepe Rolls preparation step 1

Puree eggs, mineral water, milk and flour in a high vessel with an immersion blender until smooth. Let batter rest for about 15 minutes.

2.
Savoy Crepe Rolls preparation step 2

Meanwhile, rinse and dry cabbage and cut out core. Remove 8 large outer leaves and blanch until tender in a pot of boiling salted water, 3-4 minutes. (Reserve remaining cabbage for another use).

3.
Savoy Crepe Rolls preparation step 3

Remove cabbage leaves with a slotted spoon, place in a sieve, rinse with cold water and drain. Cut out the thick leaf veins.

4.
Savoy Crepe Rolls preparation step 4

Whisk quark in a bowl until creamy. Add some mineral water (to thin as needed), stir in mixed herbs and season with salt and pepper.

5.
Savoy Crepe Rolls preparation step 5

Heat oil in a non-stick pan. Add batter in 4 portions and cook until crêpes are set. Use a slotted spatula to slie crepes onto a work surface. Let cool slightly, then spread half of quark mixture over crêpes.

6.
Savoy Crepe Rolls preparation step 6

Top with 2 cabbage leaves and 2 slices of ham, then remaining quark mixture. Roll up the crepes, cut into slices and serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie365 kcal(17 %)
Protein39 g(40 %)
Fat15 g(13 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.9 μg(10 %)
Vitamin E5.2 mg(43 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.6 mg(43 %)
Folate145 μg(48 %)
Pantothenic acid2.6 mg(43 %)
Biotin27.5 μg(61 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C34 mg(36 %)
Potassium671 mg(17 %)
Calcium319 mg(32 %)
Magnesium61 mg(20 %)
Iron3.6 mg(24 %)
Iodine30 μg(15 %)
Zinc3.2 mg(40 %)
Saturated fatty acids4.8 g
Uric acid122 mg
Cholesterol273 mg
Development of this recipe:
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