Pancakes with Ricotta, Mozzarella and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 396 μg | (660 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 704 mg | (70 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the pancakes
- 3 eggs
- 250 grams Pastry flour
- 450 milliliters milk
- salt
- freshly ground peppers
- clarified butter (for cooking)
Preparation steps
For the pancakes: Whisk together the eggs and flour. Stir in the milk and season with salt and pepper. Let rest for 20 minutes. In a nonstick skillet, melt a little hot butter. Working in batches, cook 8 pancakes until golden brown on both sides.
For the filling: Rinse the spinach, trim and shake dry. Peel the onion, cut into thin strips and sauté in a frying pan with 1 tablespoon olive oil. Add the spinach, cook until wilted and season with salt and pepper. Let cool and chop finely. Squeeze out excess liquid and mix with the ricotta and Parmesan cheese. Season with nutmeg, salt and pepper.
Preheat the oven to 180°C (approximately 350°F) convection.
Arrange the pancakes on a cutting board, spread the filling over top then fold over and tie with blanched chives, if desired.
Rinse the tomatoes, remove the cores and blanch in boiling water. Shock in an ice bath, peel and dice. Season with salt and pepper. Arrange in a greased baking dish with the pancake parcels and top with a few pats of butter.
Bake until golden brown, about 30 minutes.
