Italian-style Filled Pancakes

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Italian-style Filled Pancakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
821
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie821 kcal(39 %)
Protein39.37 g(40 %)
Fat33.29 g(29 %)
Carbohydrates88.52 g(59 %)
Sugar added0 g(0 %)
Roughage3.16 g(11 %)
Vitamin A1,267.11 mg(158,389 %)
Vitamin D3.82 μg(19 %)
Vitamin E8.44 mg(70 %)
Vitamin B₁0.92 mg(92 %)
Vitamin B₂1.37 mg(125 %)
Niacin12.87 mg(107 %)
Vitamin B₆0.42 mg(30 %)
Folate416.47 μg(139 %)
Pantothenic acid1.41 mg(24 %)
Biotin11.58 μg(26 %)
Vitamin B₁₂2.33 μg(78 %)
Vitamin C36.67 mg(39 %)
Potassium1,083.68 mg(27 %)
Calcium619.73 mg(62 %)
Magnesium129.72 mg(43 %)
Iron7.69 mg(51 %)
Iodine96.15 μg(48 %)
Zinc3.26 mg(41 %)
Saturated fatty acids14.97 g
Cholesterol297.58 mg
Author of this recipe:

Ingredients

for
4
For the tomato sauce
1
shallot (finely chopped)
1 tablespoon
12 ounces
canned tomatoes
1 teaspoon
For the pancakes
4
3 cups
2 cups
butter (for frying)
For the filling
12 ounces
1 clove
garlic (crushed)
1 ½ cups
Ricotta cheese (well drained)
1
4 tablespoons
For baking
1 ball
mozzarella cheese (approx. 125 g | 0.5 cup)
1 handful
Basil leaves (to garnish)
2 tablespoons
basil Pesto
How healthy are the main ingredients?
shallotolive oiloreganoeggSpinachgarlic

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a rectangular oven-proof dish.
2.
For the tomato sauce, fry the shallot in a small pan in hot oil. Add the tomatoes, season with salt, ground black pepper and oregano, and simmer for 5-7 minutes.
3.
For the pancakes, whisk the eggs with the flour, stir in the milk and season with salt and ground black pepper. Leave to rest for 20 minutes.
4.
Meanwhile, for the filling, briefly blanch the spinach in salted water. Quench in iced water, drain and squeeze out the excess moisture. Chop finely. Add the garlic and ricotta. Mix in the egg yolk and parmesan and season with ground black pepper, nutmeg and salt (if needed). Mix to form a smooth, spreadable cream.
5.
Melt butter in a non-stick frying pan and fry 12 pancakes one after the other.
6.
Lay the pancakes out on a board and divide the filling between them. Roll up, place in the oven-proof dish and spoon the tomato sauce over the top. Arrange the mozzarella slices on top and bake in the oven for around 20 minutes.
7.
Divide the pancakes between plates and serve garnished with basil and pesto.