Crespelle Ai Piselli and Parmigiano: Crepes with Peas

Crespelle Ai Piselli and Parmigiano: Crepes with Peas
9 Ingredients
  • 1 1/2 cups all-purpose flour
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 tablespoons butter
  • 2 cup freshly shucked peas
  • 2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes
  • 1 cup Parmigiano-Reggiano, grated
  • 1/4 cup butter, cut into small chunks
Nutrition
632
32% daily value
6 servings
                                       
                                            vegetarian
     

Fat

61% 39

Saturated

119% 24

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

13% 39

Carbs (net)

- 35

Fiber

13% 3

Sugars

- 7

Sugars, added

- 0

Protein

61% 31

Cholesterol

74% 221

Sodium

26% 621

Calcium

57% 566

Magnesium

14% 54

Potassium

12% 429

Iron

18% 3

Zinc

21% 3

Phosphorus

73% 510

Vitamin A

44% 394

Vitamin C

32% 19

Thiamin (B1)

30% 0

Riboflavin (B2)

45% 1

Niacin (B3)

16% 3

Vitamin B6

12% 0

Folate equivalent (total)

39% 154

Folate (food)

- 72

Folic acid

- 48

Vitamin B12

21% 1

Vitamin D

1% 2

Vitamin E

5% 1

Vitamin K

19% 15
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