Directions:
- Boil the cream.
- Peel y cook the potatoes y make a puree. Add the cream, flour, eggs, salt, pepper and grated nutmeg.
- In a medium saucepan heat the butter
- Put a layer of potato puree 1 centimeter thick
- Cook both sides as a crepe
- Repeat this operation tree times.
- Cook the seafood in the boiling stock and then drain.
- Chop finely the onions.
- In a little pot reduce the vermut with the onions, add the stock, salt & pepper (if needed) and the cream.
- Present the seafood over the crepes, bathe with a lot of sauce y sprinkle with the green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.33 Kcal (2086 kJ) | ||
| Calories from fat | 214.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.86g | 37% | |
|---|---|---|---|
| Cholesterol | 160.97mg | 54% | |
| Sodium | 959.98mg | 40% | |
| Potassium | 686.13mg | 15% | |
| Total Carbs | 49.3g | 16% | |
| Sugars | 5.35g | 21% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 17.74g | 35% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 3.5mg | 20% | |
| Calcium | 115.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 134.78 Kcal (564 kJ) | ||
| Calories from fat | 58.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 37% | |
|---|---|---|---|
| Cholesterol | 43.54mg | 54% | |
| Sodium | 259.63mg | 40% | |
| Potassium | 185.57mg | 15% | |
| Total Carbs | 13.33g | 16% | |
| Sugars | 1.45g | 21% | |
| Dietary Fiber | 1.15g | 17% | |
| Protein | 4.8g | 35% | |
| Vitamin C | 2.3mg | 14% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 1mg | 20% | |
| Calcium | 31.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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