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EatSmarter exclusive recipe

Pancake Wraps

with Cheese and Prosciutto
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Pancake Wraps

Pancake Wraps - Delicious snack with savory fillings

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
238
calories
Calories
0
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Ingredients

for
8
pieces
3 ounces
3 ounces
1 ¾ cups
3
2 tablespoons
1 pinch
1
8
5 ounces
16 slices
Prosciutto (150 grams)
8 slices
Gouda cheese (125 grams)
Preparation

Kitchen utensils

1 Non-stick pan (24 cm diameter), 1 Bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Butter knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Brush, 1 if needed Plastic wrap, 1 Ladle

Preparation steps

1.
Pancake Wraps preparation step 1

Mix flours, milk, eggs, 1 tablespoon oil and salt into a smooth batter and let it rest for 10 minutes. Heat a non-stick pan (24 cm diameter/approximately 9 1/2 inches) until warm, brush evenly with oil, pour in some batter (not too much at once) and distribute the batter by tipping the pan. Cook over medium heat to make 1 extremely thin pancake.

2.
Pancake Wraps preparation step 2

Place the finished pancakes on a plate. To proceed, use up oil and batter to make and 8 pancakes. Allow to cool.

3.
Pancake Wraps preparation step 3

Halve the bell pepper, remove seeds, rinse and cut into thin strips. Trim lettuce, rinse and spin dry.

4.
Pancake Wraps preparation step 4

Spread each pancake with approximately 1 level tablespoon cream cheese.

5.
Pancake Wraps preparation step 5

Top each with 1 lettuce leaf, 2 slices of prosciutto and 1 slice of cheese. Finally, place pepper strips in the middle.

6.
Pancake Wraps preparation step 6

Carefully wrap pancakes into rolls, cut in half and serve.

7.
Pancake Wraps preparation step 7

If the wraps will not be eaten immediately, wrap whole rolls individually in plastic wrap and refrigerate.

Health information

Exact nutritional values of this recipe  
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie238 kcal(11 %)
Protein16 g(16 %)
Fat12 g(10 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate38 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C30 mg(32 %)
Potassium282 mg(7 %)
Calcium267 mg(27 %)
Magnesium44 mg(15 %)
Iron1.6 mg(11 %)
Iodine14 μg(7 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.8 g
Uric acid41 mg
Cholesterol117 mg
Development of this recipe:
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