Sesame Crepes with Mushrooms
Sesame Crepes with Mushrooms - Baked, juicy stuffed treats that will satisfy the whole family
Healthy, because
Even smarter
Nutritional values
This recipe is an excellent source of protein! The mushrooms, eggs, sesame seeds, and dairy products provide "fuel" for the body's muscles and cells. Even small amounts of sesame seeds are a great source of vitamin E, which is important for cell protection, and other minerals such as iron.
Use wholemeal flour instead of light flour, as this is rich in fiber and minerals. Depending on your preferences, you can always replace sesame seeds with other nuts or seeds. Also, a suitable filling for these crepes would be to use spinach or leek, then mix it with the ricotta. Additionally, you can try seasoning the vegetable mix with 1/2 tbsp. of curry powder.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 35.1 μg | (78 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 182 mg |
Ingredients
- Ingredients
- 2 eggs
- 5 ozs Pastry flour
- 1 ¼ cups mineral water (carbonated)
- salt
- peppers
- 3 scallions
- 1 lb button Mushroom
- 2 Tbsps vegetable oil
- 5 ozs Ricotta cheese
- 2 Tbsps Sesame seeds
- 4 ozs Sour cream
- ½ cup
Kitchen utensils
Preparation steps
Beat eggs in a bowl. Sift flour into bowl and mix until smooth with a whisk, gradually adding mineral water. Add salt and pepper to batter.
Rinse, trim and cut scallions into thin rings. Trim mushrooms and cut in half or quarters depending on size.
Heat 1 teaspoon oil in a skillet and sauté scallions and mushrooms over medium heat for about 5 minutes.
Stir ricotta into vegetables and season to taste with salt and pepper. Remove skillet from heat.
Heat a little oil in a non-stick pan. Stir batter and pour one crepe portion into pan.
Tilt pan to spread batter and sprinkle with sesame seeds. Cook about 1 minute until golden brown, then turn and finish cooking the other side. Cook a total of 8 thin crepes.
Spread mushroom-ricotta mixture on each crepe and roll. Arrange crepes next to each other in a shallow baking dish.
Whisk together sour cream, milk, and remaining sesame seeds in a small bowl. Season with salt and pepper and pour over rolled crepes. Bake in a preheated oven at 450°F baked on the middle rack for about 10 minutes. Remove crepes from oven and serve.
