Piquant Buckwheat Roulades
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 292 mg | (7 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancake batter
- 0.333 cup Buckwheat flour (sifted)
- 0.333 cup all-purpose flour (sifted)
- 2 eggs (beaten)
- 2 Tbsps butter (melted)
- 1 cup milk
- ¼ cup butter (for cooking)
- For the filling
- ½ cup Bell pepper (drained)
- ½ cup preserved Anchovy fillet (drained and chopped)
How healthy are the main ingredients?
eggPreparation steps
1.
Prepare the batter: mix the sifted flours in a large mixing bowl and make a well in the middle. Beat the eggs and the milk together in a jug. Gradually pour the eggs and milk into the well and incorporate the flour mixture, whisking them together until you have a smooth batter.
2.
Whisk in the melted butter and allow the batter to stand for 30 minutes.
3.
Heat a crepe or small frying pan to a medium hot heat and melt a little butter in it. Place a generous tablespoon of the batter onto the pan and move it around immediately so that it covers the entire surface. Cook the pancake for a couple of minutes until it is just set and then turn it over to cook the other side. The pancakes should be golden brown in colour on both sides.
4.
Set the pancake aside to cool, and cook the remainder of them, wiping the pan in between each pancake and using fresh butter each time.
5.
Once all have been cooked, lay the pancakes on a flat surface and arrange a mixture of the peppers and the anchovies on top. Roll into a long cigar shape with your hands and cut into 2 inch wide pieces to form the appetizers. Serve cold.
