Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Pancakes with Vegetables
30 min., ready in 55 min.
Time:
459
calories
Calories:
Health Score:
88 / 100
Ingredientsfor
- For the pancakes
- 150 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- 2 Tbsps finely chopped parsley
- 1 pinch salt
- 3 Tbsps olive oil
- For the filling
- 2 small Zucchini
- 2 red Bell pepper
- 4 scallions
- 150 grams tan button Mushroom
- salt
- white peppers
- 1 Tbsp lemon juice
- 150 grams Blue cheese
Preparation
1.
For the pancakes, stir the flour with the milk until smooth, stir in the eggs and parsley, and season with salt.
Heat olive oil in a pan and fry 8 pancakes successively.
2.
Rinse the summer squash, trim and cut into slices. Rinse, trim and cut the red bell peppers into wide strips. Rinse the scallions, trim, and cut into rings. Trim the mushrooms and cut into thin slices. Mix the vegetable with lemon juice, and season with salt and pepper.
Fold the pancakes, fill with the vegetables, and place two stuffed pancakes into each of the four buttered baking dishes (or all stuffed pancakes into a large baking dish). Cut the cheese into small cubes, sprinkle over the pancakes, and bake au gratin for about 15 minutes in the oven.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |