Spinach Crepes with Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 752 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 347.7 μg | (580 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 31.7 μg | (70 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,128 mg | (28 %) | ||
| Calcium | 516 mg | (52 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the crepes
- 4 eggs
- 350 grams Pastry flour
- 500 milliliters milk
- salt
- freshly ground pepper
- butter (to saute)
- butter (for the mold)
- For the filling
- 250 milliliters milk
- salt
- freshly ground pepper
- 1 bay leaf
- Nutmeg
- 20 grams butter
- 20 grams Pastry flour
- 350 grams Spinach
- 1 onion
- olive oil
- 1 garlic clove
- 2 Tomatoes
- 50 grams grated Parmesan
Preparation steps
For the crepes: In a bowl, whisk together the eggs, flour and milk, season with salt and pepper. Cover and let stand 20 minutes.
Preheat the oven to 70°C (approximately 150°F).
Heat a little butter in a nonstick skillet, pour in a ladleful of batter 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 to make 12 thin crepes. Keep warm in the oven.
For the filling, Heat the butter in a saucepan until foamy, stir in the flour and cook until the butter has been absorbed. Stir in the milk, bring to a boil while stirring, add the bay leaf and season with salt, pepper and nutmeg. Simmer, stirring occasionally until lightly thickened, about 15 minutes. Remove the bay leaf.
Meanwhile, rinse the spinach and drain well. Peel and finely chop the onion. Peel the garlic and thinly slice. Rinse, core and slice the tomatoes, halve if large.
Heat 1 tablespoon oil in a skillet and sauté the garlic and onion until translucent. Add the spinach, season with salt and pepper, let cool and finely chop. Stir into the sauce, season to taste and stir in the Parmesan.
Divide the filling among the crepes. Place 1-2 tomato slices on half a pancake and fold the crepes twice into a triangular shape. Repeat with the remaining crepes and filling and serve in a preheated dish.
