Zucchini Crepes with Mushrooms and Walnuts
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
745
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 44.5 μg | (99 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 956 mg | (24 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crepes
- 4 eggs
- salt
- 450 milliliters milk
- 200 grams Pastry flour
- 1 small Zucchini (finely grated)
- clarified butter
- For the topping
- 300 grams button Mushroom (rinsed and cut into small pieces)
- 100 grams coarsely chopped Walnut
- salt
- peppers (freshly ground)
- For the sauce
- 30 grams butter
- 30 grams Pastry flour
- 300 milliliters milk
- salt
- peppers (freshly ground)
Preparation steps
1.
For the crepe batter, whisk together eggs, milk, flour and zucchini and season with salt. Let batter stand 30 minutes. Heat butter and fry portions of batter into 8 crepes. Keep finished crepes warm.
2.
For the sauce, melt butter over medium heat. Whisk flour into butter until smooth. While whisking vigorously, gradually pour milk into butter and flour, then simmer about 10 minutes. Strain sauce through a fine sieve and season with salt and pepper.
3.
For the topping, quickly sauté mushrooms in hot butter and season with salt and pepper. Add walnuts to mushrooms and stur until walnuts are heated through.
4.
To serve, place crepes and topping on plates. Drizzle with sauce as desired.
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