Pancakes
filled with creamed spinach and ham and cheese
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
701
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 701 kcal | (33 %) | ||
| Protein | 24.1 g | (25 %) | ||
| Fat | 49.3 g | (43 %) | ||
| Carbohydrates | 40 g | (27 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 200 grams Pastry flour
- 1 tsp salt
- milk
- 4 medium-sized eggs
- 60 grams clarified butter (for frying)
- For the filling
- 300 grams Creamed spinach (frozen)
- 80 grams young Gouda
- 80 grams cooked ham (Thinly sliced)
Preparation steps
1.
For the batter, whisk flour, salt, milk and eggs. Let stand for 30 minutes.
2.
For the filling, thaw creamed spinach according to package instructions. Cut gouda in slices.
3.
Cook pancakes in batches. Heat a little butter in a pan and cook pancakes on both sides until golden brown.
4.
Fill half of pancakes with ham and cheese. Fold edges over filling and roll up. Keep warm in a preheated oven at 100°C (approximately 215°F), so that cheese melts slightly.
5.
Fill other half of pancakes with creamed spinach. Fold edges over filling and roll up. Serve both pancakes together.
