Baked Spinach Filled Pancakes
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
1027
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,027 cal. | (49 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 488.7 μg | (815 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 33.5 μg | (74 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,477 mg | (37 %) | ||
| Calcium | 855 mg | (86 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 42.4 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 412 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 250 grams Pastry flour
- 4 eggs
- 350 milliliters milk
- ½ tsp salt
- 60 grams clarified butter (for baking)
- For the filling
- 2 Tbsps butter
- 1 garlic clove
- 1 onion
- 500 grams Spinach
- 4 Tomatoes
- 400 grams Ricotta cheese
- salt
- freshly ground peppers
- Ground cinnamon
- Nutmeg
- 250 grams Whipped cream
- 100 grams Parmesan
Preparation steps
1.
For the dough, mix flour with eggs and salt until smooth. Let rest for about 20 minutes. In a hot pan, cook several thin pancakes in butter. For the filling, rinse and trim spinach. Peel onion and garlic and finely dice.
2.
Briefly blanch tomatoes, shock, peel, quarter, core and dice. Saute onion and garlic in butter, add spinach and cook until wilted. Remove from heat and stir in tomato and ricotta. Season with salt, pepper, cinnamon and nutmeg.
3.
Fill pancakes with spinach mixture. Fold and place in a greased baking dish. Mix cream with grated Parmesan, season with pepper and pour over pancakes. Bake in a preheated oven at 200°C (approximately 400°F) for 20 minutes. Serve warm.
