- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Energy 362.83 (Kcal)
- Carbohydrates 35.30 (g) of which sugars 5.24 (g)
- Proteins 20.31 (g)
- Fat 16.75 (g) of which saturated 9.79 (g)of which unsaturated 5.82 (g)
- Fibers 2.65 (g)
- Sodium 430.89 (mg)
Indicative values for a portion of 180 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
Notes
You can also make the crepe swirls in individual molds, making them easier to serve.
For cooking the crepes, I recommend a 24-25 cm (9.5-10 inches) diameter pan, so you’ll get wider rolls.
You can also dress the crepes with only béchamel, omitting the tomato sauce.
For the filling, you can use mixed ricotta, only sheep’s ricotta, or only cow’s ricotta. You can use frozen spinach, or fresh chard as a substitute.
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