Seasonal Kitchen
Easy Butternut Squash Crepes
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 358 mg | (36 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot (finely diced)
- 1 garlic clove (finely diced)
- butter (for frying)
- 1 ½ cups Butternut squash (peeled, deseeded and finely grated)
- Nutmeg
- 2 eggs
- 1 cup flour
- 1 ⅛ cups milk
- 2 Tbsps fresh Fresh herbs (e. g. basil, parsley, cress, chopped)
- Fresh herbs (to garnish)
- 2 Tbsps grated Cheese (e. g. goats' cheese)
Preparation steps
1.
Fry the shallot and the garlic in 1 tbsp hot butter. Add the squash and fry until the liquid has evaporated. Season with salt, ground black pepper and nutmeg and leave to cool.
2.
To make the dough, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the milk and flour, if necessary add a little more milk. Leave to rest for approx. 20 minutes and then fold in the beaten egg white, the squash mixture (keep 2 tbsp back) and the herbs.
3.
Heat some butter in a non-stick pan and bake four pancakes from the mixture. Fry on each side for 1-2 minutes until golden brown. Remove from the pan and keep warm until all the other are done. Place some of the remaining squash mixture in the middle of each pancake, fold and serve sprinkled with the herbs and cheese.
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