Pancake and Vegetable Casserole

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Average: 3.5 (2 votes)
(2 votes)
Pancake and Vegetable Casserole
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Health Score:
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
362
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie362 kcal(17 %)
Protein24 g(24 %)
Fat19 g(16 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A2.2 mg(275 %)
Vitamin D2.3 μg(12 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.4 mg(29 %)
Folate104 μg(35 %)
Pantothenic acid2.5 mg(42 %)
Biotin35.7 μg(79 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C9 mg(9 %)
Potassium753 mg(19 %)
Calcium242 mg(24 %)
Magnesium45 mg(15 %)
Iron3.2 mg(21 %)
Iodine23 μg(12 %)
Zinc2.5 mg(31 %)
Saturated fatty acids8 g
Uric acid28 mg
Cholesterol445 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Sour creamparsleyparsleyeggsaltNutmeg

Preparation steps

1.

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.

2.

For the filling: Cook the mixed vegetables in a pan with a little salted water until al dente, drain well and set aside.

3.

In a bowl, whisk together the sour cream, quark,  egg yolks and parsley, season with salt, pepper and nutmeg.

4.

Beat the egg whites until stiff and fold into the quark mixture along with the mixed vegetables.

5.

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.

6.

Bake until golden brown, about 25 minutes.