Baked Asparagus and Tomato Rolled Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 89 μg | (148 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- For the dough
- 100 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 300 milliliters milk
- 1 splash mineral water
- 800 grams green Asparagus
- salt
- 4 Tomatoes
- 1 shallot
- 2 Tbsps olive oil
- 150 milliliters Whipped cream
- juice of lemons
- salt
- freshly ground peppers
- 50 grams Pine nuts
- 50 grams freshly grated Parmesan
- butter (for the mold)
Preparation steps
For the batter: In a bowl, mix together the flour, egg, salt, milk and mineral water. Cover and let stand.
Rinse the asparagus, peel the lower third, cut the tough ends off and cook the asparagus in a pot of boiling salted water 8-10 minutes. Cool.
Heat some oil in a skillet, divide the batter into quarters and working in batches, pour a quarter of the batter into the pan, swirl the pan so the batter coats the bottom and saute until golden brown on both sides. Keep warm.
Blanch the tomatoes in a pot of water, peel, quarter, core and cut into cubes.
Peel shallots, chop finely and saute in olive oil until translucent. Add the diced tomatoes and simmer until slightly thickened, about 4 minutes. Season with salt and pepper.
Divide the asparagus and tomatoes among the pancakes, roll up and place in a buttered casserole dish.
Preheat the oven to 200°C (approximately 400°F) convection. In a bowl, stir together the cream and lemon juice, season with salt and pepper, pour over pancakes, sprinkle Parmesan and pine nuts on top and bake until golden brown, 15-20 minutes.
