Pancakes with Zucchini and Eggplant Filling

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Pancakes with Zucchini and Eggplant Filling
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Health Score:
Health Score
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
506
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie506 kcal(24 %)
Protein20.06 g(20 %)
Fat31.12 g(27 %)
Carbohydrates38.58 g(26 %)
Sugar added0 g(0 %)
Roughage3.53 g(12 %)
Vitamin A243.9 mg(30,488 %)
Vitamin D1.91 μg(10 %)
Vitamin E3.85 mg(32 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.93 mg(85 %)
Niacin4.96 mg(41 %)
Vitamin B₆0.52 mg(37 %)
Folate90.88 μg(30 %)
Pantothenic acid1.13 mg(19 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C20.24 mg(21 %)
Potassium603.86 mg(15 %)
Calcium395.63 mg(40 %)
Magnesium45.48 mg(15 %)
Iron2.33 mg(16 %)
Iodine46.28 μg(23 %)
Zinc2.37 mg(30 %)
Saturated fatty acids13.78 g
Cholesterol181.34 mg
Author of this recipe:

Ingredients

for
4
For the batter
125 grams
3
100 milliliters
100 milliliters
1 tablespoon
For the filling
300 grams
300 grams
1
1
250 grams
3 tablespoons
2 sprigs
2 sprigs

Preparation steps

1.

For the batter, combine all ingredients with the melted butter and mix together to form a smooth batter. Leave to rest for 30 minutes.

Pluck the herb leaves, chop half finely and mix into the batter.

2.

For the filling, rinse the zucchini and eggplant, cut off the ends and cut into thin slices. Cut the eggplant slices into quarters.

Peel the onion and garlic and sauté in some oil. Add the vegetables and fry vigorously.

Heat some butter in a pan and cook the pancakes one by one. Keep warm in the oven.

Dice the cheese and mix with the remaining herbs. Stir into the vegetables and season with salt and pepper.

Spoon some vegetable mixture onto each pancake and fold them up. Arrange on plates with the remaining vegetables and serve immediately.