Vegetable-filled Crepes

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Vegetable-filled Crepes
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Health Score:
Health Score
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
392
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie392 kcal(19 %)
Protein6.22 g(6 %)
Fat18.8 g(16 %)
Carbohydrates38.88 g(26 %)
Sugar added0 g(0 %)
Roughage5.61 g(19 %)
Vitamin A286.1 mg(35,763 %)
Vitamin D1.41 μg(7 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.51 mg(4 %)
Vitamin B₆0.08 mg(6 %)
Folate53.2 μg(18 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C12.94 mg(14 %)
Potassium281.63 mg(7 %)
Calcium386.95 mg(39 %)
Magnesium60.16 mg(20 %)
Iron2.32 mg(15 %)
Iodine0.55 μg(0 %)
Zinc0.41 mg(5 %)
Saturated fatty acids3.22 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
Almond milkAvocado oilcarrotmintlemon

Ingredients

for
4
Ingredients
½ cup
2 cups
in vinegar beetroot (drained and cut into batons)
1
large Red onion (finely sliced)
1 cup
1 ½ teaspoons
gluten-free Baking powder
1 cup
unsweetened Almond milk
¼ cup
¾ cup
carrots (finely grated)
1 tablespoon
2 sprigs
mint (to garnish)
1 cup
1

Preparation steps

1.
Warm together the red wine vinegar with 125 ml of water in a saucepan. Add the beetroot and red onion, stirring well. Cover with a lid and set to one side.
2.
Combine the oat flour, baking powder, and a pinch of salt in a mixing bowl. Whisk in the milk and two tablespoons of oil until a batter comes together. Fold through the grated carrot and poppy seeds.
3.
Heat a teaspoon of the remaining oil in a non-stick frying pan. Cook small ladles of the batter in the pan until golden and set. Flip and cook the other side for a further minute.
4.
Repeat the method for the remaining pancakes, using a little fresh oil for each one. Finely slice some mint leaves and set them to one side.
5.
Fill the pancakes with the beetroot and red onion, and fold over in half. Lift onto plates and top with yoghurt, sliced mint leaves, and grate over some lemon zest.
6.
Serve with the remaining yoghurt on the side, along with lemon slices and mint sprigs to garnish.