Gruyere and Chive Stuffed Baked Pancakes
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
733
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 499 mg | (50 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pancakes
- 250 grams Pastry flour
- 3 eggs
- 400 milliliters milk
- salt
- clarified butter (for sautéing)
- For the filling
- 1 bunch Chives
- 1 Tbsp lemon juice
- 150 grams Gruyere (grated)
- 50 grams Whipped cream
- 1 Tbsp Pastry flour
- 1 egg
- salt
- freshly ground peppers
- vegetable oil (for the baking dish)
Preparation steps
1.
For the pancakes: In a bowl, whisk together the flour, milk, eggs and 1/2 teaspoon salt until smooth. Cover and let stand 15 minutes. Heat the butter in a skillet and working in batches, cook 6 pancakes until golden brown. Cool.
2.
For the filling: Rinse the chives, shake dry and cut into small rings.
3.
In a bowl, whisk together the cheese, cream, lemon juice, flour and egg and season with salt and pepper. Stir in the chives.
4.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish. Top each pancake with a little filling, roll up and cut crosswise into 2.5 cm (approximately 1-inch) wide rolls and stand them on edge in the baking dish.
5.
Bake until heated through and golden brown, about 30 minutes.
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