- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 345.43 (Kcal)
- Carbohydrates 37.58 (g) of which sugars 6.56 (g)
- Proteins 14.66 (g)
- Fat 16.36 (g) of which saturated 9.55 (g)of which unsaturated 6.08 (g)
- Fibers 4.74 (g)
- Sodium 453.04 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Variations
You can prepare the baking dish with the crepes in advance, and bake when needed.
You can use late or early Treviso radicchio, Verona or Chioggia radicchio. You can add cooked ham, speck, or smoked bacon, or omit the cured meat altogether.
If you don’t have gluten intolerance, I recommend replacing some of the buckwheat flour with all-purpose flour (as indicated in the ingredients), so the batter will be more elastic and the crepes easier to cook.
With the same filling, you can prepare classic crepes or whole wheat crepes, at the top of the page you will find links to my recipes.
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