swiss

Buckwheat Crepes with Spinach and Emmental

Name: Buckwheat Crepes with Spinach and Emmental
Yield: 1 serving
Cuisine: swiss
Ingredients: 47 g buckwheat flour; 126 g whole milk; 39 g egg; 71 g emmental cheese, grated; 95 g fresh spinach; 8 g butter; 8 g lemon juice; 0.39 g ground nutmeg; 2 g salt; 0.79 g black pepper

This dish pairs buckwheat flour with emmental cheese, grated, fresh spinach and whole milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

48 g Carbohydrates

35 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

47g buckwheat flour 161 kcal
126g whole milk 77 kcal
0.79 piece (39g) egg 56 kcal
71g emmental cheese, grated 270 kcal
95g fresh spinach 22 kcal
8g butter 57 kcal
8g lemon juice 2 kcal
0g ground nutmeg 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

buckwheat flourwhole milkeggsaltblack pepper
In a bowl, whisk buckwheat flour with milk, egg, a pinch of salt, and black pepper to make a thin batter. Rest 5 minutes.
butter
Heat a nonstick pan over medium and melt a little butter. Pour in half the batter and swirl to coat; cook 1-2 minutes per side. Repeat for the second crepe.
fresh spinachground nutmegsalt
In the same pan, wilt the spinach 1-2 minutes with a splash of water; season lightly with salt and nutmeg.
emmental cheesefresh spinach
Fill each crepe with spinach and Emmental. Fold and return to the pan, covered, 1-2 minutes until cheese melts.
lemon juice
Serve warm with a squeeze of lemon.