Savory Crepes with Mediterranean Vegetables

I fill these savoury crepes with a creamy mixture of ricotta, spinach, and goat cheese. Fresh mint and basil add a refreshing touch. I then gratin the crepes in the oven with a thin layer of béchamel sauce and Parmesan cheese. On the side, I serve a classic Italian side dish of roasted peppers, aubergines, courgettes, and potatoes with rosemary.

Aubergine, red pepper, courgette, spinach, potato, lemon, fresh basil, mint, nutmeg, rosemary, Parmesan cheese, ricotta, soft goat cheese, milk, crepes, plain flour, butter, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose.

MicrowaveMarleen's choice

Heat the crepes and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the crepes and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy96,72 kcal

Protein4,95 g

Fat5,17 g

of which saturated2,77 g

Carbohydrates6,32 g

Dietary fibre1,82 g

Salt0,4 g

Average weight: 540 g

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