Pancake Rolls with Sauerkraut and Grapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 milliliters milk
- 2 eggs
- salt
- 150 grams Pastry flour
- 400 grams Sauerkraut (canned)
- 100 grams dry white wine
- 100 grams red Grape
- 1 pinch sugar
- freshly ground peppers
- vegetable oil (for frying)
- 1 red onion
Preparation steps
For the batter, mix the flour, milk, eggs, and 1/2 teaspoon salt to make a thick pancake batter. If necessary, a little more or less milk may be added. Let the mixture rest for 30 minutes.
Drain the sauerkraut well and bring to a boil with the white wine. Cover and simmer about 20 minutes over low heat. Rinse and halve the grapes and add to the cabbage. Season with sugar, salt, and pepper and set aside.
Cook 6 pancakes in a small amount of hot oil until golden brown.
Peel the onion, cut into rings and sauté in 1 tablespoon hot oil until translucent, then season with salt and pepper. Spread some sauerkraut in a strip in the center of the pancakes and roll up. Cut each pancake roll in half and distribute 3 pieces per person on plates. Garnish with onions.
Serve with a colorful salad.
