Pancakes with Mushroom Ragout Filling
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 27.18 g | (28 %) | ||
| Fat | 19.95 g | (17 %) | ||
| Carbohydrates | 28.01 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.53 g | (8 %) |
more nutritional values
| Vitamin A | 1,377.26 mg | (172,158 %) | ||
| Vitamin D | 2.16 μg | (11 %) | ||
| Vitamin E | 3.77 mg | (31 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 7.29 mg | (61 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 28.74 μg | (10 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 0.49 μg | (1 %) | ||
| Vitamin B₁₂ | 1.28 μg | (43 %) | ||
| Vitamin C | 1.41 mg | (1 %) | ||
| Potassium | 330.69 mg | (8 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 16.88 mg | (6 %) | ||
| Iron | 4.59 mg | (31 %) | ||
| Iodine | 45.53 μg | (23 %) | ||
| Zinc | 1.25 mg | (16 %) | ||
| Saturated fatty acids | 9.93 g | |||
| Cholesterol | 195.48 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the batter
- 100 grams Pastry flour
- 3 eggs
- 100 milliliters milk
- 100 milliliters mineral water
- 2 Tbsps butter
- 1 pinch salt
- For the filling
- 1 Frozen spinach
- 3 Tbsps Sour cream
- 400 grams Chestnut mushroom
- 2 Tbsps butter
- 250 grams cooked ham
- salt
- peppers
- butter (for frying)
Preparation steps
1.
For the batter, mix all ingredients in a bowl with melted butter, whisk into a smooth batter and let rest for 30 minutes. For the filling, prepare spinach according to package directions and then mix in a bowl with sour cream.
2.
Trim mushrooms and cut into fine slices. Melt butter in a pan, add mushrooms and fry until liquid has evaporated. Add spinach, mix and season with salt and pepper.
3.
Cut ham into strips and add to the pan. Heat butter in another pan and bake batter in portions to create 8 pancakes. Spread a dollop of spinach-mushroom mixture in the center of each pancake, roll around filling and serve.
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