Pancake Roulade Slices
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
629
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the crespelle
- 1 egg
- ⅞ cup milk
- ⅔ cup all-purpose flour
- ½ tsp salt
- 3 Tbsps rapeseed oil
- For the filling
- ⅔ cup cream cheese
- 0.333 cup low-fat Quark
- 1 tsp freshly ground Horseradish
- 1 tsp lemon juice
- 1 ¼ cups Arugula (chopped)
- 2 ⅔ cups smoked Salmon (sliced)
Preparation steps
1.
Mix together the egg and the milk. Add the flour, salt and 1 tbsp oil and mix well to create a smooth batter. Cover and leave to steep for around 20 minutes.
2.
Mix together the cream cheese, quark, horseradish and lemon juice and season with salt and ground black pepper. Stir in the rocket and season to taste. Chill in the fridge.
3.
Place some oil in a hot pan and fry crespelle from the batter. Leave to cool.
4.
Spread the crespelle thinly with the rocket cream leaving a little space around the edge. Place the salmon on top and roll up tightly. Wrap in cling film and chill for at least 1 hour in the fridge.
5.
Remove from the fridge, unwrap the crespelle and cut in to slices approx. 2 cm thick.
