Vegetable Crêpes with Cucumber
Nutritional values
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Tomatoes
- 2 scallions
- 150 grams Pastry flour
- 1 pinch salt
- 250 milliliters Coconut milk
- 2 eggs
- 1 tsp Turmeric
- green Food coloring
- 4 Tbsps vegetable oil
- ½ Cucumber
Preparation steps
Cut an “X” into the blossom end of the tomatoes. Drop into boiling water for few seconds, rinse in cold water, then remove the skin. Cut in half and squeeze out the seeds. Chop coarsely. Rinse and trim the scallions and chop fine.
In a bowl, whisk together the flour and salt. Stir in the coconut eggs and milk to make a smooth batter. Add the tomatoes and green onions and divide the batter between two bowls. Add the turmeric to one bowl and add the green food coloring to the other.
To make the crêpes, heat enough oil in a crêpe pan to coat the pan. Pour in some of the batter. Tilt the pan to distribute the batter evenly. Let the crêpe cook on the first side for a moment, then turn and finish cooking on the second side. Transfer the crêpe to a plate once it is finished cooking and keep warm in an oven preheated to 80°C (approximately 175°F). Repeat until all of the batter has been used, adding more oil to the pan as needed.
Peel the cucumber, cut in half lengthwise, and scrape out the seeds. Slice thin lengthwise and mound cucumber slices in the center of the green crepes. Roll into cylinders and cut into pieces 6 cm long (approximately 2 ½ inches).
Roll the turmeric crepes up into cylinders. Cut them into pieces 10 cm long (about 4 inches) and then cut those pieces in half on an angle.
To serve, arrange the crepes on a plate with the cucumber-filled crêpes in the center.
