Vegetable-Filled Crepes
Vegetable-Filled Crepes - Delicate crepes make wonderful wrappers for tender vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 125 mg |
Ingredients
- Ingredients
- 1 bunch Chives
- 150 grams Pastry flour
- 300 milliliters milk (low-fat)
- 2 eggs
- salt
- 2 Tbsps Canola oil
- 1 ripe Avocado
- 5 Radish (100 grams)
- 1 Kohlrabi
- 8 leaves Lettuce
- lemons
- 130 grams Sour cream
- peppers
Preparation steps
Preheat the oven to 80°C (approximately 175°F). Rinse the chives, shake dry and thinly slice. In a bowl, stir together the flour, chives and milk. Stir in the eggs and season with 1 pinch of salt. Heat 1 teaspoon oil in a pan. Pour 1/4 of the batter into the pan and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter using 1 teaspoon of oil for each crepe. Keep warm in the oven.
Meanwhile, peel and halve the avocado. Remove the pit and cut the avocado lengthwise into strips. Rinse the radishes and cut into matchsticks. Peel the kohlrabi and cut into thick sticks. Rinse and spin dry the lettuce.
Rinse the lemon, pat dry and finely zest to get 1 teaspoon. In a bowl, stir together the sour cream and lemon zest and season with salt and pepper. Spread the vegetables onto the crêpes and top with the lettuce. Season with salt and pepper and roll the crepes up. Cut the rolls in half and serve immediately.
