Vegetable Stuffed Crepes
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 192.5 μg | (321 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For baking
- 40 grams clarified butter
- For the filling
- 400 grams Swiss chard
- 400 grams Broccoli
- 2 carrots
- 1 tsp freshly grated ginger
- 2 Tbsps butter
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- For the crepes
- 400 milliliters milk
- 150 grams Pastry flour
- 3 eggs
- salt
- freshly ground peppers
Preparation steps
1.
For the crepes, mix the milk with the flour, eggs, salt and pepper into to a crepe batter, and let sit for about 15 minutes. Heat some butter in a pan (18 -20 cm) (approximately 7-8 inches) and cook 8 crepes in succession. Keep the crepes warm in the oven at 70°C (approximately 150°F).
2.
For the stuffing, rinse the swiss chard, clean, and cut into strips.
3.
Peel the carrot peel and cut or slice into matchsticks. Sweat all the vegetables in butter for about 2 minutes. Then pour in the broth, cover, and let simmer for about 4 minutes. Then remove the cover and let the liquid evaporate. Season with ginger, salt and pepper.
4.
Fill the middle of each crepe with some of the filling, fold in the edges and secure with wooden skewers. Serve.
