Stuffed Crêpes
with vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crepes
- 175 grams Pastry flour
- 1 pinch salt
- 200 milliliters milk
- 2 eggs (medium)
- 1 Tbsp finely chopped parsley
- 20 grams clarified butter
- also
- 2 yellow Bell pepper
- 4 carrots
- 2 Tbsps butter
- salt
- freshly ground pepper
- 1 Tbsp parsley
Preparation steps
1.
For the crepes, mix flour with salt and milk. Add eggs and let dough swell for 20 minutes.
2.
Rinse bell peppers cut into quarters, remove seeds and ribs and cut into strips. Peel carrots and cut into slices. Heat butter in a large nonstick pan.
3.
Saute peppers and carrots for 8-10 minutes, turning occasionally. Season with salt and pepper. Mix in parsley leaves.
4.
Add chopped parsley to batter mix. Cook thin pancakes in hot clarified butter. Fill crepes with cooked vegetables and serve.
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