Recipes · French · Main Courses
Oreilles d'Âne (Alpine Gratin of Crêpes, Spinach and Cream)
One serving has 657 kcal and 26 g protein, and at least a fifth of a woman's daily need of vitamin K (1185%), vitamin A (211%), manganese (131%), folate (131%), riboflavin (96%) and vitamin C (88%). Ready in 90 minutes.
- Preparation: 40 min
- Cooking: 50 min
- Makes: 1 serving (506 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 35 g Plain flour
- 30 g Egg
- 90 g Milk, whole
- 12 g Butter, unsalted
- 220 g Spinach (or wild spinach, Good King Henry)
- 40 g Onion
- 3 g Garlic
- 50 g Double cream
- 25 g Tomme or Beaufort cheese, grated
- 0.1 g Nutmeg
- 0.2 g Black pepper
- 0.8 g Salt
Method
- Whisk the flour, a pinch of the salt and the egg, then whisk in the milk a little at a time into a smooth, thin batter. Leave it to rest for 30 minutes.
- Wash the spinach and pull off any tough stems. Wilt it in a large pan with just the water clinging to the leaves for 2-3 minutes, then drain, squeeze hard and chop it roughly.
- Melt two thirds of the butter in the pan and cook the chopped onion over medium-low heat for 6-7 minutes until soft. Add the garlic, then the spinach, for 2 minutes, then two thirds of the cream, the rest of the salt, pepper and nutmeg, and simmer for 3 minutes until thick.
- Brush a 20 cm crêpe pan with some of the remaining butter and cook 3 thin crêpes, about a minute a side.
- Heat the oven to 200 °C. Butter a small gratin dish. Spread a little spinach over each crêpe, fold it into quarters and lay them overlapping in the dish, with the rest of the spinach between them. Pour over the remaining cream and scatter with the cheese.
- Bake for 20-25 minutes, until bubbling and golden, and leave it for 5 minutes before serving. The dish comes from the valleys of the Hautes-Alpes, where it is made with wild spinach, whose long leaves gave it its name: donkey's ears.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 657 kcal | 31% |
| Carbohydrates | 45.6 g | |
| Water | 384 mL | |
| Fiber | 6.6 g | 22% |
| Protein | 26.1 g | 54% |
| Tryptophan | 0.36 g | |
| Threonine | 1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.3 g | |
| Lysine | 1.8 g | |
| Methionine | 0.61 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.6 g | |
| Histidine | 0.72 g | |
| Fat | 42.9 g | |
| Monounsaturated | 11.8 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 25.2 g | |
| Trans-Fats | 0.63 g | |
| Cholesterol | 230 mg | |
| Calcium | 646 mg | 65% |
| Copper | 0.42 mg | 47% |
| Iron | 8.4 mg | 47% |
| Magnesium | 212 mg | 68% |
| Manganese | 2.4 mg | 131% |
| Phosphorus | 480 mg | 69% |
| Potassium | 1,569 mg | 33% |
| Selenium | 32.5 µg | 59% |
| Sodium | 761 mg | |
| Zinc | 3.3 mg | 42% |
| Thiamin (vitamin B1) | 0.55 mg | 50% |
| Riboflavin (vitamin B2) | 1.1 mg | 96% |
| Niacin (vitamin B3) | 3.9 mg | 28% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.65 mg | 50% |
| Folate (vitamin B9) | 522 µg | 131% |
| Cobalamin (vitamin B12) | 1.2 µg | 49% |
| Choline | 161 mg | 38% |
| Vitamin A | 1,477 µg | 211% |
| Vitamin C | 66 mg | 88% |
| Vitamin D (D2 + D3) | 108 IU | 18% |
| Vitamin E | 5.8 mg | 38% |
| Vitamin K | 1,067 µg | 1185% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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