Spinach and Pine Nut Crêpes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
2353
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,353 cal. | (112 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 140 g | (121 %) | ||
| Carbohydrates | 177 g | (118 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
more nutritional values
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 23.9 mg | (199 %) | ||
| Vitamin K | 1,542.5 μg | (2,571 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 768 μg | (256 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 83.6 μg | (186 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 215 mg | (226 %) | ||
| Potassium | 3,821 mg | (96 %) | ||
| Calcium | 1,359 mg | (136 %) | ||
| Magnesium | 507 mg | (169 %) | ||
| Iron | 22.9 mg | (153 %) | ||
| Iodine | 219 μg | (110 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 64.8 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 668 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the crêpes
- 200 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 400 milliliters milk
- 50 grams butter
- For the filling
- 400 grams fresh Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 60 grams Pine nuts
- freshly ground peppers
- 1 pinch freshly grated Nutmeg
- 125 grams Feta
Preparation steps
1.
For the crêpes: Whisk the flour, eggs, salt and milk until smooth. Cover and let rest for about 20 minutes. Working in batches, melt some butter in a small frying pan and cook small pancakes until golden brown. Remove and drain on paper towels.
2.
For the filling: Trim the spinach, rinse and spin dry. Blanch in boiling salted water until wilted, rinse under cold water, drain and chop finely. Peel the onion and garlic and chop finely. Dice the cheese.
3.
Heat the oil in a frying pan, sweat the onion and garlic until soft, add the pine nuts and cook briefly. Add the spinach and season with salt, pepper and nutmeg. Spread the spinach over 8 crêpes, sprinkle with cheese and roll up. Cut into pieces to serve.
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