Savoy Crepe Rolls
Savoy Crepe Rolls - Colorful crepes with a tasty filling
Healthy, because
Even smarter
Nutritional values
Parma ham and sour cream provide a thick portion of protein and are therefore really good for the muscles and grey cells. The positive effect is further enhanced by B vitamins. The daily target for the nerve vitamin B12 is 100% fulfilled.
The rolls can be taken to the workplace as a snack during breaks. It is best to wrap them firmly in cling film and transport them in a lunch box so that they arrive safely.
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 273 mg |
Ingredients
- Ingredients
- 2 eggs
- 4 Tbsps mineral water (carbonated)
- ½ cup
- 2 Tbsps Whole wheat flour
- 1 Savoy cabbage
- salt
- 9 ozs Sour cream
- 2 tsps mixed Fresh herbs
- peppers
- 2 tsps olive oil
- 8 slices Prosciutto
Kitchen utensils
Preparation steps
Puree eggs, mineral water, milk and flour in a high vessel with an immersion blender until smooth. Let batter rest for about 15 minutes.
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).
Remove cabbage leaves with a slotted spoon, place in a sieve, rinse with cold water and drain. Cut out the thick leaf veins.
Whisk sour cream in a bowl until creamy. Add some mineral water (to thin as needed), stir in mixed herbs and season with salt and pepper.
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.
Top with 2 cabbage leaves and 2 slices of ham, then remaining sour cream mixture. Roll up the crepes, cut into slices, and serve.
