Pancake Casserole with Asparagus

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Pancake Casserole with Asparagus
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
998
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie998 cal.(48 %)
Protein32 g(33 %)
Fat71 g(61 %)
Carbohydrates59 g(39 %)
Sugar added2 g(8 %)
Roughage5.6 g(19 %)
Vitamin A1.4 mg(175 %)
Vitamin D2.9 μg(15 %)
Vitamin E13.6 mg(113 %)
Vitamin K363.7 μg(606 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.4 mg(29 %)
Folate370 μg(123 %)
Pantothenic acid3.2 mg(53 %)
Biotin32.7 μg(73 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C77 mg(81 %)
Potassium1,164 mg(29 %)
Calcium593 mg(59 %)
Magnesium120 mg(40 %)
Iron6.2 mg(41 %)
Iodine48 μg(24 %)
Zinc5.2 mg(65 %)
Saturated fatty acids36.8 g
Uric acid115 mg
Cholesterol480 mg
Complete sugar14 g

Ingredients

for
4
For the asparagus
24 stalks white Asparagus
salt
sugar
For the pancake batter
2 eggs
250 grams Pastry flour
500 milliliters milk
vegetable oil
Also
300 grams fresh Spinach
150 grams freshly grated Cheese (such as Emmentaler)
For the Hollandaise
175 grams butter
3 egg yolks
1 Tbsp lemon juice
salt
white peppers (freshly ground)
How healthy are the main ingredients?
Spinachsaltsugaregg

Preparation steps

1.

Peel the asparagus, trim the woody ends and cook the asparagus in lightly salted boiling water with a pinch of sugar for about 15 minutes. Take out the asparagus, rinse with cold water and drain well. Store the water.

2.

For the pancake batter, beat the eggs with the flour, a pinch of salt and the milk to a smooth batter.

3.

Grease a pan slightly with oil, pour in a small ladle of batter and spread the batter thinly and evenly by gently rotating and tilting the pan. Cook the pancake from both the sides until golden, remove and set aside. Repeat the process with remaining batter and cook total 8 pancakes.

4.

Rinse the spinach, sort, trim and blanch in boiling salted water. Drain, rinse with cold water and drain again.

5.

For the Hollandaise, melt the butter and skim off the foam. Add the egg yolks and 3 tablespoons asparagus stock in a metal bowl and beat until creamy over a hot water bath. Take off the butter from heat, add a few drops of butter into the egg yolk mixture at first and stir, then add the butter in a thin stream with constant further stirring until it becomes a creamy sauce. Stir in the lemon juice, and season with salt and pepper.

6.

Preheat the oven to 200°C (fan: 180°C, gas mark 3) (approximately 400°F).

7.

Place 3 asparagus spears over each pancake, spread some spinach over it and roll up the pancakes. Place the rolls with the seam side down in a greased baking dish, pour the Hollandaise sauce over, sprinkle with cheese and cook au gratin for about 15 minutes in the preheated oven.

8.

Remove from the oven and serve immediately.