Stuffed Crepes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 61.2 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the crepes
- 125 grams Pastry flour
- 3 eggs
- ⅛ l milk
- ⅛ l mineral water
- 70 grams butter
- For the filling
- 150 grams carrots
- 1 smaller Kohlrabi
- 70 grams well trimmed Celery
- 150 grams Mozzarella
- 40 grams grated Parmesan
- Fat (for the mold)
- For the sauce
- 2 bunches Chives
- 8 Tbsps vegetable oil
- 2 Tbsps White vinegar
- 4 Tbsps Orange juice
- 2 tsps Mustard
- salt
- peppers
Preparation steps
For the crepes: Combine flour with a pinch of salt, eggs, 30 grams (approximately 1 ounce) melted butter, milk and bottled water into a smooth dough, let sit for 30 minutes.
For the sauce: Add 8 chives to a bowl and pour boiling water over. Stir oil with vinegar, orange juice, mustard, salt and pepper. Cut remaining chives in rolls and add to mixture.
For the filling: Peel carrots and kohlrabi and finely dice. Blanch celery for 5 minutes in boiling salted water, drain, plunge into ice water and drain again.
Heat remaining butter in portions in a frying pan and sequentially cook 8 crepes from the batter. Cut mozzarella into cubes. Put it into the middle of a crepe, along with 1 tablespoon of vegetables. Fold crepe, squeeze the top and tie with a blanched chive. Place packets in a greased baking dish and sprinkle with Parmesan. Bake in oven for 10 minutes at 180°C (approximately 350°F) and serve with chive sauce.
