Spinach Crêpe Gratin

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Spinach Crêpe Gratin
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
765
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie765 cal.(36 %)
Protein30 g(31 %)
Fat46 g(40 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A1.4 mg(175 %)
Vitamin D1.7 μg(9 %)
Vitamin E4.1 mg(34 %)
Vitamin K485.5 μg(809 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate226 μg(75 %)
Pantothenic acid2.1 mg(35 %)
Biotin27.3 μg(61 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C68 mg(72 %)
Potassium1,241 mg(31 %)
Calcium790 mg(79 %)
Magnesium132 mg(44 %)
Iron5.4 mg(36 %)
Iodine71 μg(36 %)
Zinc4.4 mg(55 %)
Saturated fatty acids24.2 g
Uric acid102 mg
Cholesterol200 mg
Complete sugar13 g

Ingredients

for
4
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
How healthy are the main ingredients?
SpinachWhipped creamParmesanoniongarlic cloveolive oil

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). 

2.

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.

3.

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. 

4.

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. 

5.

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.