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Pancakes with Mushroom Ragout Filling

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Pancakes with Mushroom Ragout Filling
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
406
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie406 kcal(19 %)
Protein27.18 g(28 %)
Fat19.95 g(17 %)
Carbohydrates28.01 g(19 %)
Sugar added0 g(0 %)
Roughage2.53 g(8 %)
Vitamin A1,377.26 mg(172,158 %)
Vitamin D2.16 μg(11 %)
Vitamin E3.77 mg(31 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.42 mg(38 %)
Niacin7.29 mg(61 %)
Vitamin B₆0.28 mg(20 %)
Folate28.74 μg(10 %)
Pantothenic acid0.77 mg(13 %)
Biotin0.49 μg(1 %)
Vitamin B₁₂1.28 μg(43 %)
Vitamin C1.41 mg(1 %)
Potassium330.69 mg(8 %)
Calcium136 mg(14 %)
Magnesium16.88 mg(6 %)
Iron4.59 mg(31 %)
Iodine45.53 μg(23 %)
Zinc1.25 mg(16 %)
Saturated fatty acids9.93 g
Cholesterol195.48 mg
Author of this recipe:

Ingredients

for
4
For the batter
100 grams
3
100 milliliters
100 milliliters
2 tablespoons
1 pinch
For the filling
1
3 tablespoons
400 grams
2 tablespoons
250 grams
cooked Ham
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.