Baked Mushroom, Bacon and Ricotta Crêpes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the crêpes
- 200 grams Pastry flour
- 4 medium eggs
- ½ tsp salt
- ½ l milk
- butter (for cooking)
- For the filling
- 1 onion
- 2 Tbsps sunflower oil
- 200 grams Bacon
- 1 sm can button Mushroom (sliced)
- 200 grams Ricotta cheese
- 1 Tbsp Pastry flour
- 100 grams Gouda (grated)
- ½ tsp ground paprika
- salt
- peppers
- 100 milliliters Whipped cream
- 4 Tbsps grated Parmesan
Preparation steps
For the crêpes: Whisk the flour, eggs, salt and milk until smooth. Working in batches, heat some butter in a crêpe pan and cook 8-12 crêpes until golden brown on both sides.
For the filling: Chop 1/2 the bacon and set the remaining aside. Peel the onion and chop finely. Heat the oil in a large pan and sweat the onion until softened. Add the chopped bacon and mushrooms and sauté briefly, stirring. Season with salt and pepper then remove from the pan, let cool slightly and stir in the ricotta, flour and Gouda.
Distribute the filling among the crêpes, roll up and arrange in a greased baking dish. Spread the remaining bacon over the crêpes, drizzle with cream and sprinkle with Parmesan. Bake in a preheated oven at 220°C (approximately 425°F) for about 10-15 minutes, until golden brown.
Serve hot with a fresh mixed green salad, if necessary.
