Baked, Stuffed Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,107 cal. | (53 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 365.4 μg | (609 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 45.8 μg | (102 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,750 mg | (44 %) | ||
| Calcium | 838 mg | (84 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 382 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the béchamel sauce
- 500 milliliters milk
- salt
- freshly ground pepper
- 1 bay leaf
- Nutmeg
- 40 grams butter
- 40 grams Pastry flour
- For the batter
- 4 eggs
- 350 grams Pastry flour
- 500 milliliters milk
- salt
- freshly ground pepper
- butter (for cooking)
- For the filling
- 350 grams Spinach
- 1 onion
- olive oil
- salt
- freshly ground pepper
- 350 grams ricotta or Quark
- 100 grams Parmesan (grated)
- 1 egg yolk
- Nutmeg
- For the tomato sauce
- 1 onion
- 1 kilogram peeled Canned tomatoes
- 3 Tbsps olive oil
- salt
- freshly ground pepper
- 1 Tbsp finely chopped Basil
Preparation steps
For the tomato sauce: Peel and mince onion. Puree peeled tomatoes. Heat oil in a saucepan and sauté onion and tomatoes. Season with salt and pepper and simmer for about 30 minute, then stir in basil.
For the bechamel sauce: Heat butter in a saucepan, stir in flour, then stir in milk. Bring to a boil, stirring constantly. Add bay leaf and season with salt, pepper and nutmeg. Simmer sauce for about 15 minutes, stirring occasionally.
For the batter: Whisk together flour and milk. Season with salt and pepper, then let rest for 20 minutes. Heat a bit of butter in a nonstick skillet, then ladle in some batter. Cook until golden brown on both sides, then remove and repeat to cook 12 pancakes.
For the filling: Rinse spinach and drain well. Peel onion and cut into thin strips. Heat 1 tablespoon olive oil in a pan and cook onions. Add spinach and season with salt and pepper. Let cook and mince mixture. Stir in ricotta and half the Parmesan. Stir in egg yolks and season with nutmeg, salt and pepper.
Plate pancakes and add a bit of filling to each, then roll up.
Cover the bottom of a greased baking dish with half the bechamel sauce and tomato sauce, add the stuffed pancakes and cover with remaining tomato and béchamel sauce. Top with remaining Parmesan. Bake in an oven preheated to 200°C (approximately 400°F) for about 20 minutes. Remove and serve immediately.
