Pancakes with Ground Meat Filling

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Pancakes with Ground Meat Filling
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
873
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie873 cal.(42 %)
Protein44 g(45 %)
Fat54 g(47 %)
Carbohydrates48 g(32 %)
Sugar added2 g(8 %)
Roughage4.3 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.9 μg(10 %)
Vitamin E3.7 mg(31 %)
Vitamin K25.1 μg(42 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin17.3 mg(144 %)
Vitamin B₆0.7 mg(50 %)
Folate102 μg(34 %)
Pantothenic acid2.3 mg(38 %)
Biotin28.4 μg(63 %)
Vitamin B₁₂5.7 μg(190 %)
Vitamin C28 mg(29 %)
Potassium1,190 mg(30 %)
Calcium297 mg(30 %)
Magnesium78 mg(26 %)
Iron4.5 mg(30 %)
Iodine38 μg(19 %)
Zinc7.2 mg(90 %)
Saturated fatty acids24.4 g
Uric acid198 mg
Cholesterol340 mg
Complete sugar12 g

Ingredients

for
4
For the pancake batter
200 grams Pastry flour
¼ l milk
4 eggs
salt
peppers
2 Tbsps clarified butter (for cooking)
For the meat filling
1 large onion
1 large carrot
1 stalk Celery
50 grams smoked Bacon
1 Tbsp olive oil
500 grams Ground meat
l dry white wine
500 grams Tomatoes
salt
peppers
1 tsp sugar
50 grams grated Parmesan
fresh thyme
How healthy are the main ingredients?
TomatoCeleryParmesanolive oilsugaregg

Preparation steps

1.

For the pancake batter, stir the flour with 2/3 of the milk in a bowl until smooth. Add the egg, stir and season with salt and pepper. If the dough is too thick stir in some milk. Let the batter swell about 20 minutes.

2.

In the meantime, peel the onion and finely chop. Peel the carrot and finely grate. Peel the celery and finely chop. Cut the bacon into very small cubes. Heat the oil in a pan and cook the bacon until soft. Add the vegetables and cook briefly. Add the meat and cook until crumbly. Pour in wine, bring to a boil and let simmer slightly. Add tomatoes. Season with salt, pepper and sugar. Cover and let simmer, stirring occasionally, about 45 minutes on low heat.

3.

Bake 4 thick pancakes in hot clarified butter in succession. Keep warm then cover with the ground meat sauce, sprinkle with cheese and fold. Serve garnished with thyme leaves.

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