Pancakes Layered with Meat and Vegetables

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Pancakes Layered with Meat and Vegetables
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
781
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie781 cal.(37 %)
Protein37 g(38 %)
Fat45 g(39 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.5 μg(8 %)
Vitamin E12.5 mg(104 %)
Vitamin K48 μg(80 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.5 mg(113 %)
Vitamin B₆0.7 mg(50 %)
Folate137 μg(46 %)
Pantothenic acid1.9 mg(32 %)
Biotin24.6 μg(55 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C148 mg(156 %)
Potassium1,098 mg(27 %)
Calcium415 mg(42 %)
Magnesium82 mg(27 %)
Iron4.1 mg(27 %)
Iodine24 μg(12 %)
Zinc5.6 mg(70 %)
Saturated fatty acids14.4 g
Uric acid158 mg
Cholesterol232 mg
Complete sugar11 g

Ingredients

for
4
For the pancakes
250 grams Pastry flour
200 milliliters milk
salt
3 eggs
vegetable oil (for cooking)
For the filling
2 red and yellow Bell pepper
1 Zucchini
2 onions
2 garlic cloves
4 Tbsps olive oil
300 grams mixed Ground meat
1 Tbsp Tomato paste
250 grams crushed Tomatoes (canned)
2 Tbsps freshly chopped Fresh herbs (such as oregano and thyme)
1 Tbsp chopped parsley
salt
freshly ground peppers
80 grams grated Emmentaler cheese
parsley (for garnish)
How healthy are the main ingredients?
TomatoEmmentaler cheeseolive oilTomato pasteparsleysalt

Preparation steps

1.

Mix the flour with the milk, about 175 ml (approximately 3/4 cup) of water, a pinch of salt, and eggs. Let the batter sit for approximately 20 minutes.

2.

Meanwhile, rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. Rinse and trim the zucchini and cut into slices or small pieces. Peel the onions and garlic, chop finely and saute half of them in 2 tablespoons of oil until translucent, then add the peppers and zucchini and fry for 3-4 minutes. Season with salt and pepper.

3.

Preheat the convection oven to 180°C (approximately 350°F).

4.

Sauté the remaining onions and garlic in the remaining oil, add the ground meat and cook until crumbly. Stir in the tomato paste, add the crushed tomatoes and simmer for another 10 minutes. Stir in the herbs and season with salt and pepper.

5.

In a pan with a small amount of hot oil, make 16 small, thin pancakes.

6.

Arrange 4 pancakes on a lined baking sheet, top with 1/4 of the meat sauce and vegetables and continue to layer in this manner until all ingredients are used up. Sprinkle with cheese and bake in the preheated oven until golden, about 25 minutes.

7.

To serve, arrange on plates and garnish with parsley.