Mushrooms crepes
Medium, 35 minutes
Level: Medium
Preparation time: 20 minutes
Cooking time: 15 minutes
Yields: 2 servings
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.
The image is indicative; actual ingredients may vary.
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 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, peas and parsley.
- Fill the two crepes with the mixture and fold them in 2.
- Place the crepes in a previously buttered baking tray and cover them with the breadcrumbs.
- Put in the oven to warm up.
Ingredients
- 60 g protein-free milk or rice milk
- 20 g cornstarch
- 200 g fresh mushrooms
- 35 g cooked peas (2 tablespoons)
- 34 g egg white (1 egg white)
- 2 g garlic (1 clove)
- 10 g olive oil (2 tablespoons)
- A few leaves of parsley
- Butter, Black pepper, breadcrumbs and oil to taste *
- Salt to taste (add salt according to the recommendations received from nephrologist or dietitian) *
* These ingredients are not included in the nutritional facts table because the amount may vary.
| NUTRITIONAL FACTS | Per serving |
|---|---|
| Energy (Kcal) | 151 |
| Carbohydrate (g) | 15 |
| Lipids (g) | 6,8 |
| Protein (g) | 7,2 |
| Phosphate (mg) | 169 |
| Potassium (mg) | 311 |
| Sodium (mg)** ** Added salt not included in the nutritional facts because amounts may vary. | 93 |
