Pancakes Stuffed with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 300 milliliters milk
- 1 pinch salt
- 2 eggs
- butter (for frying)
- 200 grams Oyster mushrooms
- 1 green Hungarian wax pepper
- 100 grams green Beans
- 1 chili pepper
- 1 red onion
- 1 Tbsp olive oil
- 2 Tbsps cream cheese (low-fat, approximately 20%)
- 2 Tbsps Chili sauce (sweet and sour)
- salt
- 2 Tbsps chopped parsley (for garnish)
Preparation steps
For the pancakes, mix flour with milk and salt until smooth. Add eggs and mix until batter is relatively liquidy. Let rest for 10 minutes and add more milk if needed.
Preheat oven to 80°C (approximately 175°F).
Fry pancakes in a hot pan with a little butter until golden brown on both sides. Remove and keep warm in preheated oven.
Rinse mushrooms and cut into strips. Rinse wax pepper, cut in half, remove seeds and cut into strips. Drain beans and cut chili pepper into thin rings. Peel onion, cut in half and then into strips.
Saute mushrooms and onion for 2-3 minutes in hot oil. Add wax pepper and chili pepper. Deglaze with some water and add beans. Simmer for about 2 minutes and stir in cream cheese and chili sauce. Season with salt. Distribute filling amongst pancakes and serve sprinkled with parsley.
