Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs
10 Ingredients
  • 1/2 cup milk
  • 3 eggs
  • 2 teaspoons olive oil
  • Salt
  • 1/3 cup all-purpose flour
  • 1 tablespoon butter
  • 1 medium leek, washed well and sliced into thin half moons
  • 1 clove garlic, minced
  • Freshly ground pepper
  • 2 ounces gruyere, emmenthal, or fontina, shredded (about 1/2 cup)
Nutrition
463
23% daily value
2 servings
                                       
                                            vegetarian
     

Fat

45% 29

Saturated

69% 14

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

9% 27

Carbs (net)

- 25

Fiber

6% 2

Sugars

- 5

Sugars, added

- 0

Protein

46% 23

Cholesterol

99% 298

Sodium

23% 553

Calcium

48% 476

Magnesium

11% 45

Potassium

7% 316

Iron

18% 3

Zinc

23% 3

Phosphorus

60% 422

Vitamin A

34% 306

Vitamin C

6% 6

Thiamin (B1)

22% 0

Riboflavin (B2)

47% 1

Niacin (B3)

10% 2

Vitamin B6

22% 0

Folate equivalent (total)

32% 126

Folate (food)

- 72

Folic acid

- 32

Vitamin B12

58% 1

Vitamin D

641% 96

Vitamin E

14% 2

Vitamin K

22% 27
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