Piquant Buckwheat Roulades

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Piquant Buckwheat Roulades
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Health Score:
Health Score
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie313 kcal(15 %)
Protein10.45 g(11 %)
Fat22.45 g(19 %)
Carbohydrates16.62 g(11 %)
Sugar added0 g(0 %)
Roughage1.77 g(6 %)
Vitamin A259.86 mg(32,483 %)
Vitamin D1.79 μg(9 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.35 mg(32 %)
Niacin4.25 mg(35 %)
Vitamin B₆0.08 mg(6 %)
Folate45.5 μg(15 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.27 μg(3 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C11.96 mg(13 %)
Potassium221.23 mg(6 %)
Calcium97.93 mg(10 %)
Magnesium16.11 mg(5 %)
Iron1.29 mg(9 %)
Iodine44.18 μg(22 %)
Zinc0.58 mg(7 %)
Saturated fatty acids12.6 g
Cholesterol147.9 mg
Author of this recipe:

Ingredients

for
4
For the pancake batter
0.333 cup
0.333 cup
2
eggs (beaten)
2 tablespoons
butter (melted)
1 cup
¼ cup
butter (for cooking)
For the filling
½ cup
Bell pepper (drained)
½ cup
preserved Anchovy fillet (drained and chopped)

Preparation 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.