Spicy Stuffed Crepe Rolls

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Spicy Stuffed Crepe Rolls
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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
834
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie834 kcal(40 %)
Protein54.4 g(56 %)
Fat48.27 g(42 %)
Carbohydrates50.48 g(34 %)
Sugar added1.05 g(4 %)
Roughage5.92 g(20 %)
Vitamin A1,240.34 mg(155,043 %)
Vitamin D1.55 μg(8 %)
Vitamin E5.87 mg(49 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.76 mg(69 %)
Niacin17.93 mg(149 %)
Vitamin B₆0.9 mg(64 %)
Folate88.91 μg(30 %)
Pantothenic acid3.05 mg(51 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂13.97 μg(466 %)
Vitamin C22.94 mg(24 %)
Potassium1,385.5 mg(35 %)
Calcium187.89 mg(19 %)
Magnesium109.59 mg(37 %)
Iron4.91 mg(33 %)
Iodine40.32 μg(20 %)
Zinc1.57 mg(20 %)
Saturated fatty acids8.83 g
Cholesterol270.23 mg

Ingredients

for
4
For the crepes
3 eggs
125 grams Pastry flour
250 milliliters water
½ teaspoon salt
1 pinch sugar
2 tablespoons olive oil
2 tomatoes
50 grams Goat cheese
10 Basil
coarsely ground peppers
salt
1 garlic
1 tablespoon olive oil
olive filling
100 grams black pitted Olives
2 garlic
5 Basil
2 tablespoons olive oil
salt
1 pinch cayenne pepper
Salmon caviar stuffing
3 slices Smoked salmon
lemons (juice)
2 tablespoons Salmon caviar
½ bunch Chives
1 tablespoon sunflower oil
vegetable filling
1 tomato
½ Avocado
½ Cucumber
2 cooked Sweet potato
½ red onion
salt
fresh cracked peppers
2 tablespoons olive oil
1 tablespoon apple cider vinegar

Preparation steps

1.

For the crepes, mix eggs, flour, salt, sugar, water and oil together until smooth. In a non-stick pan with a little oil, cook each crepe until golden brown. Set aside.

2.

For the tomato-goat cheese stuffing, rinse tomatoes, cut in half, remove the core and cut into small cubes. Peel garlic and chop fine. Rub garlic with a little salt on a board until a paste forms. Rinse basil and chop fine. Crumble goat cheese. Mix tomato, garlic paste, basil, and oil together. Season with salt and pepper and let sit 5 minutes to combine. Add goat cheese and stir.

3.

For the olive stuffing, chop olives fine. Peel garlic and chop. Rinse basil and chop fine. Mix olives with garlic, basil, oil and cayenne pepper to taste.

4.

For the salmon caviar filling, cut the salmon into thin strips and sprinkle with lemon juice. Cut chives into small disk. Mix salmon, caviar, chives and oil and let sit.

5.

For the vegetable filling, peel potatoes, avocado and cucumber and cut into very small cubes. Peel onion and chop fine. Blanch the tomatoes in boiling water, peel, remove the core and cut into small cubes. Season vegetables to taste with salt, pepper, oil and vinegar. Mix well and let sit a few minutes.

6.

Halve crêpes with a knife. Fills crêpe halves with different fillings, roll into cigars and serve on a plate or standing up in a glass.