Neopolitan Stuffed Crepe Bake

Name: Neopolitan Stuffed Crepe Bake
Total time: 1 h 35 min
Yield: 4
Cuisine: Italian, Mexican, European
Ingredients: 1.333 cups flour; 0.875 cup milk; 0.75 cup mineral water; 2 eggs; butter; 1 shallot (finely chopped); 1 garlic clove (finely chopped); 1 stick Celery (finely chopped); 2 Tbsps olive oil; 1 Tbsp tomato puree; 0.375 cup Red wine; 2 cups canned Tomatoes (chopped); 2 Tbsps fresh Fresh herbs (parsley, basil, chopped); sugar; 1.75 cups Ricotta cheese; 2 Tbsps fresh Basil (chopped); 0.667 cup fresh Mozzarella (diced)

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Health Score:

74 / 100

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 35 min.

Ready in

Calories:

651

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	651 cal.	(31 %)
Protein	27 g	(28 %)
Fat	28 g	(24 %)
Carbohydrates	70 g	(47 %)
Sugar added	2 g	(8 %)
Roughage	5 g	(17 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0.9 μg	(5 %)
Vitamin E	2.6 mg	(22 %)
Vitamin K	13.9 μg	(23 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	8 mg	(67 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	90 μg	(30 %)
Pantothenic acid	1.4 mg	(23 %)
Biotin	15.2 μg	(34 %)
Vitamin B₁₂	2.1 μg	(70 %)
Vitamin C	20 mg	(21 %)
Potassium	721 mg	(18 %)
Calcium	634 mg	(63 %)
Magnesium	57 mg	(19 %)
Iron	2.8 mg	(19 %)
Iodine	38 μg	(19 %)
Zinc	1.4 mg	(18 %)
Saturated fatty acids	14 g
Uric acid	57 mg
Cholesterol	184 mg
Complete sugar	13 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the crespelle: 1.333 cups flour; ⅞ cup milk; ¾ cup mineral water; 2 eggs; butter

For the sauce: 1 shallot (finely chopped); 1 garlic clove (finely chopped); 1 stick Celery (finely chopped); 2 Tbsps olive oil; 1 Tbsp tomato puree; ⅜ cup Red wine; 2 cups canned Tomatoes (chopped); 2 Tbsps fresh Fresh herbs (parsley, basil, chopped); sugar; 1 ¾ cups Ricotta cheese; 2 Tbsps fresh Basil (chopped); ⅔ cup fresh Mozzarella (diced)

How healthy are the main ingredients?

Ricotta cheese Tomato Mozzarella Celery olive oil Basil

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Preparation steps

Mix together the flour, milk and water with a pinch of salt. Stir in the eggs and leave to rest for 15 minutes.

Heat the butter in a pan and fry 8 crespelle pancakes, one after the other, until golden brown.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Fry the shallot, garlic and celery in a pot of hot oil. Stir in the tomato puree, quench with the wine and add the tinned tomatoes. Simmer for around 15 minutes. Add the herbs and season with sugar, salt and ground black pepper.

Mix together the ricotta and the basil and spread onto the crespelle. Roll up and place side by side in a baking dish. Pour the sauce over the top and sprinkle with the mozzarella. Bake for around 20 minutes until golden brown.

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