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Pancake Rolls with Chinese Cabbage
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
484
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 117.4 μg | (196 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 150 grams Pastry flour
- 275 milliliters milk
- 1 pinch salt
- 2 eggs
- 2 Tbsps butter
- ½ Napa cabbage
- 1 stalk Leeks
- 50 grams cream cheese
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Mayonnaise
- lemon juice
- peppers (ground)
- 200 grams ham (sliced)
Preparation steps
1.
For the pancakes, combine the milk with the flour and a pinch of salt and mix until smooth. Stir in the eggs and allow the batter to rest for 15 minutes.
2.
In a hot pan with melted butter, bake 4 pancakes successively until golden yellow and then leave to cool.
3.
Rinse, trim and cut the cabbage into strips. Blanch in salted water briefly. Rinse and drain well. Rinse and trim the leeks and cut in half lengthwise. Cut off the green section and blanch in salted water. Rinse and drain. Chop the white section finely.
Combine the cream cheese with the yogurt and mayonnaise and mix well. Add the chopped leek and season with lemon juice, salt and pepper.
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