Vegetable Crêpes with Cucumber

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Vegetable Crêpes with Cucumber
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
405
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie405 cal.(19 %)
Protein9 g(9 %)
Fat27 g(23 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E7.5 mg(63 %)
Vitamin K13.6 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate57 μg(19 %)
Pantothenic acid0.9 mg(15 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C16 mg(17 %)
Potassium461 mg(12 %)
Calcium55 mg(6 %)
Magnesium48 mg(16 %)
Iron3.2 mg(21 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids13.8 g
Uric acid27 mg
Cholesterol109 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 Tomatoes
2 scallions
150 grams Pastry flour
1 pinch salt
250 milliliters Coconut milk
2 eggs
1 tsp Turmeric
green Food coloring
4 Tbsps vegetable oil
½ Cucumber
How healthy are the main ingredients?
Coconut milkTomatosalteggTurmericCucumber

Preparation steps

1.

Cut an “X” into the blossom end of the tomatoes. Drop into boiling water for few seconds, rinse in cold water, then remove the skin. Cut in half and squeeze out the seeds. Chop coarsely. Rinse and trim the scallions and chop fine.

2.

In a bowl, whisk together the flour and salt. Stir in the coconut eggs and milk to make a smooth batter. Add the tomatoes and green onions and divide the batter between two bowls. Add the turmeric to one bowl and add the green food coloring to the other.

3.

To make the crêpes, heat enough oil in a crêpe pan to coat the pan. Pour in some of the batter. Tilt the pan to distribute the batter evenly. Let the crêpe cook on the first side for a moment, then turn and finish cooking on the second side. Transfer the crêpe to a plate once it is finished cooking and keep warm in an oven preheated to 80°C (approximately 175°F). Repeat until all of the batter has been used, adding more oil to the pan as needed.

4.

Peel the cucumber, cut in half lengthwise, and scrape out the seeds. Slice thin lengthwise and mound cucumber slices in the center of the green crepes. Roll into cylinders and cut into pieces 6 cm long (approximately 2 ½ inches).

5.

Roll the turmeric crepes up into cylinders. Cut them into pieces 10 cm long (about 4 inches) and then cut those pieces in half on an angle.

To serve, arrange the crepes on a plate with the cucumber-filled crêpes in the center.