Try this Jons Veggie Crepe Cake recipe, or contribute your own.
Suggest a better descriptionIn bowl, beat eggs until fluffy. Beat in milk, flour, baking powder, salt, white pepper, dry mustard, mustard seed & melted butter until well blended. In 6-8 inch crepe pan, heat oil to cover bottom. Add scant 1/4 cup batter to cover bottom of pan, rotating to evenly spread. When set on bottom, flip & cook other side. Repeat with remaining batter. Stack & refrigerate up to a day, if desired. 30 minutes before serving, preheat oven to 350. Lay 1 crepe in souffle dish or round ovenproof platter. Sprinkle with onions, top with another crepe then layer of Cheddar. Add another crepe, layer of spinach, a 4th crepe & layer of tomatoes. Repeat layers, using remaining crepes, veggies & cheese. Sprinkle with Parmesan cheese & parsley & bake, uncovered, 20 minutes or until hot & bubbly. Makes 4 to 6 servings. From the
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 543 | ||
Calories from Fat: 195 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 798.9mg | 246 % | |
Sodium 1031.3mg | 36 % | |
Potassium 626.7mg | 16 % | |
Total Carbohydrate 54.2g | 16 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 49.6g | ||
Protein 33.2g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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