Pork and Green Spear Pancake Rolls

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Pork and Green Spear Pancake Rolls
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
339
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie339 kcal(16 %)
Protein18.91 g(19 %)
Fat17.64 g(15 %)
Carbohydrates22.74 g(15 %)
Sugar added0 g(0 %)
Roughage0.34 g(1 %)
Vitamin A146.86 mg(18,358 %)
Vitamin D1.56 μg(8 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.55 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate43.62 μg(15 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C2.03 mg(2 %)
Potassium169.38 mg(4 %)
Calcium214.04 mg(21 %)
Magnesium15.59 mg(5 %)
Iron0.67 mg(4 %)
Iodine35.83 μg(18 %)
Zinc0.55 mg(7 %)
Saturated fatty acids6.65 g
Cholesterol101.5 mg

Ingredients

for
4
For the pancakes
cup plain flour
1 large egg
1.333 cups milk
2 tablespoons butter (melted)
For the filling
2 cups Asparagus
2 tablespoons olive oil
2 ¼ cups fromage frais
2 tablespoons Chives (finely chopped)
1 cup ham
4 tablespoons Dijon mustard
Chives (to garnish)
salt
peppers
How healthy are the main ingredients?
hamolive oilChiveseggChivessalt

Preparation steps

1.
Start by preparing the pancake batter; sifting the flour with a pinch of salt into a mixing bowl.
2.
Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.
3.
Add teaspoons of the melted butter to a small frying pan and heat over a medium heat.
4.
Fry the pancake batter, 2 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.
5.
Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.
6.
Pre-heat the oven to 180°C | 350F | gas 4.
7.
Loosen the fromage frais with a whisk in a mixing bowl, then fold through the chopped chives and some seasoning.
8.
Brush the asparagus spears the olive oil and season generously.
9.
Lay the pancakes on a flat surface and spread evenly with the Dijon mustard. Follow with a slice or two of ham on top of the mustard.
10.
Spoon half of the fromage frais mixture on top then arrange the asparagus spears on top and spoon the remaining fromage fraise on top.
11.
Roll the pancakes up by the sides over the filling then arrange with the seam side down on a lined baking tray.
12.
Bake for 8-10 minutes until the asparagus is tender. Remove and arrange on serving plates, garnished with a couple of chive stems.