Vegetable-stuffed Crepes

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Vegetable-stuffed Crepes
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
164
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie164 cal.(8 %)
Protein6 g(6 %)
Fat7 g(6 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.2 mg(18 %)
Vitamin K17.4 μg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C6 mg(6 %)
Potassium253 mg(6 %)
Calcium63 mg(6 %)
Magnesium14 mg(5 %)
Iron0.7 mg(5 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids2.7 g
Uric acid36 mg
Cholesterol80 mg
Complete sugar3 g

Ingredients

for
12
For the crepes
250 grams Pastry flour
¼ l milk
l mineral water
4 eggs
salt
freshly ground white peppers
3 Tbsps vegetable oil (for frying)
For the filling
200 grams carrots
200 grams Leeks
200 grams Celery
2 Tbsps butter
freshly ground white peppers
1 Tbsp white wine (or vegetable stock)
How healthy are the main ingredients?
carrotLeekCeleryeggsalt

Preparation steps

1.

For the crepes, mix flour, milk, mineral water and eggs to a smooth batter. Season batter with salt and pepper and let stand for about 25 minutes.

2.

For each crepe, heat a small amount oil in a nonstick skillet. Thinly and evenly spread 1-2 tablespoons batter into skillet and fry crepe about 1 minute on each side. Repeat with remaining batter. Cover finished crepes to keep warm until serving.

3.

For the filling, rinse, trim and peel carrots, leeks and celery as necessary and cut into matchstick-thin strips.

4.

For the filling, melt butter in a saucepan and briefly sauté carrots, leeks and celery. Pour white wine into saucepan, simmer over low heat for about 5 minutes and season with salt and pepper.

5.

Fold crepes into pockets and stuff with filling to serve.

6.

Serving tip: Give a decorative touch to the crepes by making vegetable pearls. Cut small balls from the vegetables with a small melon baller, sauté briefly until softened and place in crepes with the vegetable strips.