Pancakes with Vegetables and Creamy Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 198.4 μg | (331 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 616 mg | (62 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the pancakes
- 200 grams Pastry flour
- 2 eggs
- 400 milliliters milk
- clarified butter (for frying)
- 3 Tomatoes
- 1 red paprika
- 200 grams fresh Spinach
- salt
- peppers
- 125 grams Butter cheese (finely grated)
- For the creamy herb sauce
- 100 grams Feta
- 2 Tbsps Fresh herbs (chopped)
- salt
- peppers
- 100 milliliters Whipped cream
- 50 grams Crème fraiche
- 1 Tbsp lemon juice
Preparation steps
For the creamy herb sauce, crumble the feta cheese and puree with heavy cream and crème fraîche. Stir in the lemon juice and herbs and season with salt and pepper. Keep in a cool place until ready to serve.
For the pancakes, add the pastry flour in a bowl and stir with a little milk until smooth, and then add the eggs, salt and the remaining milk. Whisk well until a smooth batter is formed. Keep aside for at least 20 minutes.
Rinse the tomatoes and cut into wedges. Rinse, remove seeds and cut the paprika into narrow strips. Rinse the spinach thoroughly and drain in a colander.
Stir the pancake batter again. Heat a little butter in an ovenproof pan and pour a ladle full of batter in the hot pan. Gently gyrate the pan to spread the batter thinly and evenly, top with some vegetables (tomatoes, peppers and spinach) and season with salt and pepper. Sprinkle some cheese over and place the pan in a preheated oven. Bake the pancake until golden in the oven.
Fold the pancakes and serve warm on plates. Serve with the prepared creamy herb sauce.
