Smoked Salmon Crepes
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
383
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crepes
- 200 milliliters milk
- 100 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 2 Tbsps vegetable oil
- For the filling
- 2 Tomatoes
- ¼ Iceberg lettuce
- 120 grams softened cream cheese
- 1 Tbsp finely chopped Fresh herbs (such as chives and dill)
- lemon juice
- salt
- freshly ground peppers
- 150 grams thinly sliced Smoked salmon
Preparation steps
1.
For the crepes: Whisk together the milk, flour, salt and eggs until smooth. Cover and let stand for about 15 minutes. Heat the vegetable oil in a non-stick pan and ladle about 1/4 of the batter into the pan. Cook until golden brown, remove from the pan, cover to keep warm and repeat with the remaining batter.
2.
For the filling: Rinse the tomatoes, cut into quarters, remove the seeds and chop finely. Rinse the lettuce, pat dry and cut into bite-sized pieces.
3.
Mix the cream cheese with the chopped herbs and lemon juice until smooth. Season with salt and pepper.
4.
Spread the cream cheese mixture onto the crepes and fill with lettuce, tomato and smoked salmon. Roll up the crepes, place on serving plates and garnish with fresh herbs.
