Pancake Wraps with Ham and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 303.5 μg | (506 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the pancake batter
- 250 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 550 milliliters milk
- For the spinach
- 300 grams fresh Spinach
- salt
- 1 garlic clove
- 1 Red chili pepper
- 4 Tbsps olive oil
- 2 Tbsps Pine nuts
- freshly ground peppers
- Nutmeg
- For cooking
- 40 grams clarified butter
- 8 slices cooked ham
- For the tomato sauce
- 1 shallot
- 1 garlic clove
- 500 grams chopped Tomatoes (canned)
- 1 tsp dried oregano
Preparation steps
Preheat oven to 80°C (approximately 175°F.)
For the pancake batter: Mix flour with salt, eggs and milk to form smooth dough and let rest 20 minutes.
For the spinach: Meanwhile rinse spinach and wither in boiling salted water. Drain, rinse in cold water, squeeze out water and chop coarsely. Press garlic and chop finely. Rinse chile, halve lengthwise, remove seeds and chop finely. Heat 2 tablespoons oil in saucepan and sauté garlic, chile and pine nuts.
Add spinach, briefly sauté and season with salt, pepper and nutmeg. Remove from stove.
Heat a little butter in separate pan and add 1 ladle of pancake batter. Tilt pan to spread batter evenly, fry pancake for 2 minutes until bottom is golden brown, flip and fry for another 2 minutes. Keep finished pancakes warm in preheated oven. Repeat process and bake 7 more pancakes from remaining batter.
For the tomato sauce: Peel shallot and garlic, chop finely and sweat in pan with remaining olive oil until translucent. Add tomatoes, season with salt, pepper and oregano and simmer over medium heat for about 10 minutes.
Spread pancakes on work surface, cover each with spinach and a slice of ham and spinach and roll pancakes into wraps. Season tomato sauce and spread on saucers. Cut pancake wraps in half and set upright in tomato sauce. Serve immediately.
