Mushrooms crepes
Medium, 45 minutes
Level: Medium
Preparation time: 20 minutes
Cooking time: 15 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
Preparation
- Start by washing and thinly slicing the mushrooms.
- Prepare the crepes by beating the egg white with the milk, a pinch of salt and pepper.
- Add in the cornstarch and mix until a homogeneous mixture is obtained.
- Grease a small pan with oil and pour the mixture to create two crepes by cooking them briefly on both sides.
- Prepare the filling by cooking the previously thinly sliced mushrooms in a pan with the olive oil and peas.
- Fill the two crepes with this mixture and fold them in 4.
- Place the crepes in a previously buttered baking tray and cover them with the bread crumbs.
- Put in the oven to warm up.
Ingredients
- 1 white egg
- 60 g protein-free milk or rice milk
- 20 g cornstarch
- 200 g fresh mushrooms
- 2 tablespoons of cooked peas (20g)
- 1 egg white (34g)
- a few leaves of parsley
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- Butter as required to grease the baking tray*
- Black pepper to taste
- Bread crumbs to taste*
- Oil as required to cook the crepes*
- Salt to taste (add salt according to the recommendations received from nephrologist or dietitian)
* These ingredients were not included in the nutritional facts table because the quantity may vary
| NUTRITIONAL FACTS | Per serving | Total |
|---|---|---|
| Energy (Kcal) | 179 | 358 |
| Carbohydrate (g) | 14 | 28 |
| Lipids (g) | 9 | 19 |
| Protein (g) | 11 | 21 |
| Phosphate (mg) | 220 | 441 |
| Potassium (mg) | 348 | 695 |
| Sodium (mg)** **it does not include the sodium from the added salt as it may vary. | 129 | 258 |
