Tomato Crepes with Basil-Flavored Cream Cheese and Parsley Pesto
45 min · 4 servings · 746 kcal/serving
Tomato Crepes with Basil-Flavored Cream Cheese and Parsley Pesto – at a glance
Tomato Crepes with Basil-Flavored Cream Cheese and Parsley Pesto is a vegetarian Fitaily recipe for 4 servings (dinner). You can make it in about 45 minutes. One serving has about 746 kcal, 38.4 g protein, 54.2 g carbs, 42.3 g fat.
Unique, savory pancakes with a tomato aroma, filled with creamy cottage cheese, roasted garlic, and fresh basil. The dish is rounded out with a flavorful pesto made from parsley and walnuts. The perfect dish for lunch or dinner.
Nutrition per serving
| Calories | 746 kcal |
|---|---|
| Protein | 38.4 g |
| Carbs | 54.2 g |
| Fat | 42.3 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wegetariański. Meal: kolacja. Tags come from the recipe author, not from a lab.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 200 g wheat flour
- 100 g eggs
- 380 ml 2% milk
- 40 ml sparkling water
- 60 g tomato paste
- 5 g sweet pepper
- 5 g salt
- 400 g semi-fat cottage cheese
- 60 g Greek yogurt
- 15 g garlic
- 20 g fresh basil
- 15 g French mustard
- 50 g walnuts
- 60 g parsley
- 75 ml olive oil
- 50 g Parmesan
Preparation
- In a bowl, thoroughly mix the ingredients for the pancake batter—flour, eggs, milk, sparkling water, tomato paste, sweet paprika, and salt—until you have a smooth batter.
- Cook the pancakes in a well-heated skillet on both sides until they're golden brown.
- Prepare the filling: In a bowl, combine semi-fat cottage cheese, Greek yogurt, roasted garlic, chopped fresh basil, dried basil, French mustard, nutmeg, and salt and pepper to taste. Mix well and set aside in the refrigerator.
- Prepare the pesto: Blend the walnuts, parsley, olive oil, Parmesan, 2 cloves of garlic, balsamic vinegar, and salt and pepper until smooth.
- Spread the prepared filling on the pancakes and roll them up or fold them into triangles. Serve warm, drizzled with pesto.
Frequently asked questions
How many calories and protein are in one serving of Tomato Crepes with Basil-Flavored Cream Cheese and Parsley Pesto?
One serving has about 746 kcal, 38.4 g protein, 54.2 g carbs, 42.3 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Tomato Crepes with Basil-Flavored Cream Cheese and Parsley Pesto vegetarian?
The recipe is tagged vegetarian. It is not automatically vegan if dairy or eggs appear.
Is Tomato Crepes with Basil-Flavored Cream Cheese and Parsley Pesto good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.