Pancake Pizzas with Tomato and Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the batter
- 150 grams Pastry flour
- ½ tsp salt
- 225 milliliters milk
- 2 eggs
- mineral water (upon need)
- For the topping
- 4 Tomatoes
- 300 grams Mozzarella
- Basil
- salt
- freshly ground pepper
- olive oil
- Basil (for garnish)
- clarified butter (for sautéing)
Preparation steps
For the batter: Whisk together all the ingredients until smooth, cover and let stand 20 minutes. If the batter is too tight, stir in a little mineral water.
For the topping: Slice the tomatoes and mozzarella.
Preheat the oven to 250°C (approximately 475°F). Line 2 baking sheets with parchment paper.
Heat a little butter in a large skillet, pour in 1/4 of 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 crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 thin crepes.
Place the crepes on the baking sheets and top each with tomato, mozzarella and basil, drizzle with a little olive oil and season with salt and pepper. Bake for a few minutes until the cheese has melted and is slightly brown. Serve sprinkled with fresh basil.
