Stuffed Crepes with Gorgonzola Béchamel, Tomato Sauce and Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 273.5 μg | (456 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 45.9 μg | (102 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 1,727 mg | (43 %) | ||
| Calcium | 686 mg | (69 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the béchamel
- 20 grams butter
- 20 grams Pastry flour
- 150 milliliters milk
- freshly grated Nutmeg
- 100 grams Gorgonzola
- For the crepes
- 200 grams Pastry flour
- 450 milliliters milk
- 2 eggs
- butter (to fry)
- For the filling
- 250 grams fresh Spinach
- 1 onion
- olive oil
- 400 grams ricotta or Quark
- 4 Tbsps freshly grated Parmesan
- 2 egg yolks
- freshly grated Nutmeg
- For the tomato sauce
- 2 shallots
- 4 Beefsteak tomato
- 1 yellow Bell pepper
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp finely chopped Basil
Preparation steps
For the tomato sauce: Peel the shallots and finely chop. Blanch the tomatoes, rinse with cold water, peel, remove seeds and finely chop. Rinse the bell peppers, halve, remove seeds and ribs and cut into small cubes.
In a saucepan, heat olive oil and sauté the onions, tomatoes and bell peppers, season with salt and pepper and simmer for about 5 minutes. At the end of the simmering, stir in the basil.
For the béchamel: Heat the butter in a saucepan until it foams, stir in the flour, brown slightly, then stir in the milk, bring to a boil while stirring and season with salt, pepper and nutmeg. Let the sauce gently simmer for an additional 10 minutes, stirring occasionally. Reduce the heat, add the Gorgonzola in pieces and, while stirring, allow to melt.
For the crepes: Mix the flour with the milk, whisk in the eggs and season with salt and pepper. Let the dough rest for 20 minutes.
In a nonstick skillet, bake 8 thin pancakes one after the other in hot butter.
For the filling: Rinse the spinach, sort and drain well. Peel the onion, cut into thin strips and fry in a pan with 1 tablespoon olive oil. Add the spinach, allow to wilt, season with salt and pepper, remove from the pan, allow to cool and chop finely.
Mix the ricotta with the chopped spinach and add the Parmesan cheese. Stir in the egg yolks and season with nutmeg, salt and pepper.
Place the pancakes on a board, spread some filling on each and roll up the pancakes.
Preheat the oven to 200°C (approximately 390°F).
Cover the bottom of a greased baking dish with half of the Gorgonzola béchamel, add the stuffed crepes and cover with the remaining béchamel sauce. Bake in the preheated oven for about 20 minutes. Cover with the tomato sauce, bake for another 5 minutes and serve immediately.
