Crêpe Lasagna

1 Reviews
100% would make this recipe again

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Ingredients

1/3 cup white flour (all purpose) 50 g
1 pinch salt 0.1 g
1 cup milk, partly skimmed, 2% 250 mL
4 eggs size large
2 tbsp canola oil 30 mL
1 cup frozen peas 120 g
1 1/2 cup My Mother's Tomato Sauce 375 mL
1 cup Parmesan cheese, grated 50 g

Method

  1. Add the flour to a bowl. Add a pinch of salt and a small quantity of milk. Mix well with a whisk to avoid lumps. Incorporate the eggs, one at a time. Mix until smooth. Let the batter stand about 2 hours in the refrigerator, up to overnight.
  2. Preheat the oven to 175°C/350°F. Lightly oil a 8-inch (20 cm) springform mold.
  3. Cook the small peas, still frozen, by blanching them about 3 min in a small pot of boiling salted water. Drain them and set aside.
  4. Heat My Mother's Tomato Sauce in a saucepan 3 min over medium-low heat and set aside.
  5. Lightly oil a 7-inch (18 cm) cast-iron skillet. Heat over low heat. Add about 1/4 cup of the batter to the skillet. Swirl it around so that it forms a thin layer.
  6. Cook about 1 min, until the top of the crêpe is dry. Turn it and cook the other side until lightly brown, no more than 1 min. The first crêpe almost never works, so discard it if necessary. Continue to cook the remaining batter. The yield is 12 crêpes.
  7. Put the cooked crêpes in the springform mold and stack the ingredients in the following order: crêpe, tomato sauce, pease, grated cheese.
  8. Bake in the middle of the oven until the top is golden-brown, about 20 min. Take the mold out of the oven, let stand 5 min before unmolding and serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

310

Fat

18 g

27 %

Saturated 5.2 g
+ Trans 0.2 g

27 %

Cholesterol

240 mg

Sodium

530 mg

22 %

Carbohydrate

21 g

7 %

Fibre

2 g

10 %

Sugars

7 g

Net Carbs

19 g

Protein

17 g

Vitamin A

46 %

Vitamin C

18 %

Calcium

26 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2
Good source of  :
Iron, Niacin, Pantothenic Acid, Potassium, Vitamin B1, Vitamin D, Vitamin E, Vitamin K, Zinc
Source of  :
Copper, Fibre, Magnesium, Manganese, Vitamin B6, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives 1 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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