Spinach Crêpe Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 485.5 μg | (809 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 790 mg | (79 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the spinach filling
- 500 grams fresh Spinach
- 1 onion
- 1 garlic clove
- olive oil
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the crêpe batter
- 2 eggs
- 220 grams Pastry flour
- 450 milliliters milk
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 350 milliliters milk
- 120 grams freshly grated Parmesan
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the spinach filling: Rinse the spinach, trim and shake dry. Peel the onion and garlic, chop finely and sweat in a pan with 2 tablespoons oil until translucent. Add the spinach, and sauté briefly. Add the cream and season with salt, pepper and nutmeg. Simmer for 2-3 minutes then remove from the heat and let cool.
For the crêpes: Whisk together the eggs, flour, a pinch of salt and the milk. Lightly grease a crêpe pan, add a small ladleful of batter, tilt the pan to coat and cook until golden brown on both sides. Remove from the pan and repeat with the remaining batter for 8 crêpes total.
For the bechamel: Melt the butter in a saucepan, add the flour, cook until golden brown and nutty then gradually stir in the milk. Simmer for 2-3 minutes and season with salt, pepper and nutmeg. Remove from the heat.
Spread the filling over the crêpes, roll up and place, seam-side down, in a buttered baking dish. Pour the sauce over top, sprinkle with cheese and bake for about 20 minutes, until golden brown.
