Spinach and Mushroom Crêpe Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 959 cal. | (46 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 596.1 μg | (994 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 45.8 μg | (102 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,712 mg | (43 %) | ||
| Calcium | 698 mg | (70 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the crêpes
- 750 milliliters milk (may use half mineral water)
- 400 grams Pastry flour
- 2 tsps salt
- 4 eggs
- vegetable oil (for frying)
- For the filling
- 200 grams fresh button Mushroom
- 1 onion
- 1 garlic clove
- olive oil (for the pan)
- 600 grams Spinach (fresh or frozen)
- salt
- peppers
- Nutmeg
- For the gratin
- ½ onion
- 30 grams butter
- 30 grams Pastry flour
- 50 milliliters white wine
- 200 milliliters Broth
- 250 milliliters milk
- salt
- white peppers
- 100 grams grated Cheese (such as Tilsit or Gruyere)
- ¼ bunch Chives
Preparation steps
For the filling: Thaw the frozen spinach or rinse the fresh spinach and drain well.
Rinse and trim the mushrooms and then cut into slices. Heat a little olive oil in a pan and fry the mushrooms. Remove from the pan and set aside.
For the crêpes: Combine the milk, flour, salt. Stir until smooth and then gradually mix in the eggs. If the batter is thick, stir in some additional milk. Cook think crêpes in a pan with a little oil until the batter is used up.
For the filling: Peel and finely chop the onion and garlic, then fry in a hot pan with a little olive oil. Add the spinach, heat and cook until the juices have evaporated. Season generously with salt, pepper and nutmeg.
For the gratin: Make a rich sauce. Peel the onion, chop finely and fry in the butter. Sprinkle with flour, deglaze with white wine, pour in the milk and broth and simmer for 5 minutes. Season with salt and white pepper to taste.
Preheat the oven to 200°C (approximately 400°F). Grease a casserole dish.
Lay the crêpes out individually on the work surface. Spread the spinach filling evenly over the pancakes, roll them up and arrange them in the baking dish. Spread the mushrooms over the crêpes, pour the sauce over everything and sprinkle with grated cheese. Bake for about 15 minutes until golden brown.
To serve, chop the chives in small rings and sprinkle over the gratin.
