Vegetable-Filled Crepes
Healthy, because
Even smarter
Nutritional values
Anyone can eat such healthy fast food: Wholemeal flour contains many so-called dietary fibres. These are indigestible carbohydrates that swell up in the digestive tract, provide a long-lasting feeling of satiety and protect us from unwanted ravenous appetite attacks. But they can do even more: Dietary fibres also stimulate the intestinal muscles, prevent constipation and can even protect against intestinal cancer!
Would you like to take the filled pancakes with you to work or school as a healthy snack? No problem! You can prepare the pancakes the day before, cut the vegetables and simply lay them on the next day.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 57.6 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the crepes
- 250 grams Pastry flour
- 250 milliliters milk
- 500 milliliters mineral water
- 4 eggs
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
Preparation steps
For the crepes: In a bowl, whisk together the flour, milk, mineral water and eggs until smooth, season with salt and pepper. Cover and let stand 15 minutes.
For the filling: Trim the leeks, cut the leek into matchstick-thin strips and rinse well. Peel the carrots and cut into matchsticks. Rinse the celery, remove the strings and cut into matchsticks.
Heat a little oil in a pan, pour 2 tablespoons of batter per crepe 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.
Cover and keep warm.
Melt the butter in a saucepan, add the vegetables, sauté briefly and deglaze with white wine. Simmer over low heat for 5 minutes, season with salt and pepper.
Arrange the vegetables on the crepes and pull up the sides to shape into bags and serve.
