Berry-stuffed Pancakes

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Berry-stuffed Pancakes
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie372 cal.(18 %)
Protein11 g(11 %)
Fat12 g(10 %)
Carbohydrates53 g(35 %)
Sugar added5 g(20 %)
Roughage7.1 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E5.8 mg(48 %)
Vitamin K15.8 μg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate120 μg(40 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C113 mg(119 %)
Potassium505 mg(13 %)
Calcium89 mg(9 %)
Magnesium51 mg(17 %)
Iron2.6 mg(17 %)
Iodine11 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2 g
Uric acid66 mg
Cholesterol110 mg
Complete sugar18 g

Ingredients

for
4
For the pancakes (crepes)
1 ½ cups all-purpose flour
cup milk
2 eggs
3 Tbsps vegetable oil
For the raspberry sauce
1 ½ cups Raspberries
1 tsp lemon juice
2 Tbsps powdered sugar
To serve
3 cups mixed Berry (blackberries, raspberries, blueberries)
How healthy are the main ingredients?
Raspberryegg

Preparation steps

1.
Whisk together the flour, milk and eggs with 150 ml/ 5fl oz/ 2/3 cup water and set aside.
2.
For the coulis, puree the raspberries with a splash of water. Add the lemon juice and icing sugar then pass through a fine sieve and set aside.
3.
Heat a little of the the oil in a frying pan (skillet). Add a ladelful of the pancake mixture, tilting the pan to cover the base. Cook for 2 minutes, then flip over and cook for 2 more minutes.
4.
Repeat with the remaining pancake mixture, interleaving the pancakes with baking parchment and keep warm.
5.
Fill the pancakes with berries, fold and serve drizzled with raspberry sauce.