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Crepes With Creamed Zucchini Recipe
|Flour||1⁄2 Cup (8 tbs)|
|Mineral water||1 Cup (16 tbs)|
|Salt||2 1⁄2 Pinch (Generous)|
|Garlic||1⁄2 Clove (2.5 gm)|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Thyme||1⁄2 Bunch (50 gm)|
|Creme fraiche||4 Tablespoon|
Serving size: Complete recipe
Calories 860 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.1%
Saturated Fat 19 g95.2%
Trans Fat 0 g
Cholesterol 487.5 mg
Sodium 1095.2 mg45.6%
Total Carbohydrates 91 g30.2%
Dietary Fiber 15.9 g63.7%
Sugars 13.1 g
Protein 30 g60.3%
Vitamin A 88.2% Vitamin C 262.4%
Calcium 36.5% Iron 84.2%
*Based on a 2000 Calorie diet
Add one of the pinches of salt, cover and set aside.
Wash the zucchini in lukewarm water, dry, clean and dice.
Peel and dice the onion.
Peel and chop the garlic clove.
Bring the vegetable broth to a boil, add the onion, garlic and zucchini, cover and simmer 10 minutes.
Beat the remaining egg-white and salt and fold into the crepe batter.
Wash and shake the thyme dry, and chop.
Allow some of the water to cook off the zucchini.
Stir in the creme fraiche, season the vegetables to taste, sprinkle with the thyme, cover and set aside.
For each crepe melt 1/2 teaspoon of butter in a small pan.
Cook crepes separately until they are golden brown on each side, fill with the vegetables, fold over.