Ham Pancake Rolls in Vegetable Cream
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
673
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 673 kcal | (32 %) | ||
| Protein | 29.3 g | (30 %) | ||
| Fat | 38.3 g | (33 %) | ||
| Carbohydrates | 53 g | (35 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 recipe for pancake (See below)
- 1 Tbsp clarified butter (for the pan)
- 2 Tbsps Tomato paste
- Sambal oelek
- 1 bunch parsley
- 125 grams cooked ham (slices)
- Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- clear Broth
- Whipped cream
- salt
- peppers
- Basic recipe pancake
- 250 grams Pastry flour
- milk
- 2 eggs
- 1 pinch salt
Preparation steps
1.
For the pancakes, mix all the ingredients. Let stand for 30 minutes. Cook the pancakes in batches in the clarified butter.
2.
Mix tomato paste with sambal oelek. Rinse and shake dry parsley. Reserve some sprigs for garnish. Chop remaining parsley. Spread pancakes with tomato paste. Sprinkle with chopped parsley and top with ham. Roll up. Keep warm in preheated 150°C (approximately 300°F) oven.
3.
Rinse and finely chop soup vegetables. Peel onion and dice. Melt the butter and sauté the soup vegetables and onions. Sprinkle flour over and sauté briefly. Add broth and cream and bring to a boil, stirring. Season with salt and pepper.
4.
Cut pancake rolls in slices and arrange in the sauce. Garnish with parsley sprigs.
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