Pancake and Vegetable Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 445 mg |
Ingredients
- For the pancakes
- 250 milliliters milk
- 2 eggs
- 50 grams Pastry flour
- salt
- Nutmeg
- 1 tsp finely chopped parsley
- butter (for sautéing)
- For the filling
- 450 grams Mixed Vegetables (fresh or frozen, for. example, carrot cubes, peas Kohlrabi cubes, sweetcorn)
- 125 grams Sour cream
- 250 grams Quark
- 5 egg yolks
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp finely chopped parsley
- 3 egg whites
- also
- butter (for the mold)
Preparation steps
For the pancakes: In a bowl, whisk together the milk, eggs, flour and parsley, season with salt and nutmeg and whisk until smooth. Cover and let stand 20 minutes.
Heat a little butter in a pan, pour in a 1/4 of the batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the pancake over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 thin pancakes.
For the filling: Cook the mixed vegetables in a pan with a little salted water until al dente, drain well and set aside.
In a bowl, whisk together the sour cream, quark, egg yolks and parsley, season with salt, pepper and nutmeg.
Beat the egg whites until stiff and fold into the quark mixture along with the mixed vegetables.
Preheat the oven to 180°C (approximately 350°F). Grease a small baking dish.
Spread 2/3 of the filling over the pancakes and fold them in half crosswise and layer in the baking dish. Cover with the remaining quark mixture.
Bake until golden brown, about 25 minutes.
