Spelt Crepes with Cheese and Leek Filling
Spelt crepes with cheese and leek filling - Cleverly hidden vegetables tastes great for the whole family
Healthy, because
Even smarter
Nutritional values
Leeks get their typical flavor from their essential oils. They strengthen the intestinal flora, which plays a crucial role for a healthy body weight and strong defenses.
For even more fiber, vitamins and minerals, you can use whole spelt flour. If you like it a bit spicier, replace the cow's milk cream cheese with goat's cream cheese.
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 309.9 μg | (517 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 565 mg | (57 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 oz Parmesan
- 14 ozs milk (whole)
- 6 ½ ozs whole spelt flour
- 3 eggs
- 6 Tbsps olive oil
- 2 stalks Leeks
- 4 ozs Spinach
- 1 garlic clove
- 1 ¾ ozs cream cheese
- salt
- peppers
- Nutmeg
- 2 sprigs thyme
- 1 ¾ ozs Emmentaler cheese
Preparation steps
Finely grate the Parmesan cheese. Mix milk with spelt flour and Parmesan until smooth. Add eggs, mix with 1 tablespoon olive oil to a viscous dough and let swell for 10 minutes.
Meanwhile, for the filling, clean, wash and cut the leeks into fine rings. Spinach clean, wash, spin dry and chop coarsely. Peel and finely chop the garlic. Heat 2 tablespoons oil in a frying pan, sauté leek and garlic for 5 minutes over medium heat. Then add spinach, saute for 2 minutes and let it collapse. Let the liquid evaporate over low heat and stir in cream cheese. Season with salt, pepper and freshly grated nutmeg.
For the crêpes, heat a large frying pan with a little oil. Bake a total of 12 crêpes in succession over medium heat. Pour in 1 ladle of batter at a time and bake for 2-3 minutes per side. Stack the crêpes on a plate and let them cool.
Fill crêpes with leek mixture and fold into quarters. Wash thyme and pluck leaves. Grate Emmental cheese. Layer crêpes in a greased baking dish and sprinkle with thyme and Emmentaler. Bake in the oven for 15 minutes until golden brown.
