Zucchini Crepes with Smoked Salmon and Pine Nuts
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
528
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for the crepes
- 1 small Zucchini (zucchini)
- 40 grams Pine nuts
- 3 eggs
- 250 milliliters milk
- 125 grams Pastry flour
- 3 Tbsps melted butter
- salt
- 4 tsps butter
- 200 grams Smoked salmon (in slices)
- 4 Tbsps Sour cream
Preparation steps
1.
Rinse and trim the zucchini and thinly slice on a kitchen grater.
In a small pan, roast the pine nuts.
Mix together the eggs, milk, flour and melted butter to form a thick batter. Salt and leave alone for about 30 minutes.
2.
For the crepes: In a skillet, heat one teaspoon of butter and pour the batter, tilting the skillet to spread evenly. Add the zucchini slices to the batter and then flip to cook the other side. Repeat this step, recipe will yield about 4 large crepes.
3.
Place the crepes on a plate and top with smoked salmon, a dallop of sour cream (about 1 tablespoon) and the toasted pine nuts.
