Puffed Pancakes with Filling
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 75.3 μg | (126 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 35.5 μg | (79 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 567 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs (separated)
- lemon juice
- 4 Tbsps all-purpose flour
- 2 Tbsps milk
- ¼ cup butter
- 2 ¾ cups green Asparagus (halved widthways)
- 1 ½ cups cream cheese
- 8 slices boiled ham
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Whisk the egg whites with a pinch of salt and a dash of lemon juice until stiff. Stir the flour, milk and egg yolks together until smooth, and carefully fold in the egg whites.
3.
In a small frying pan, melt a little butter and add some of the batter. Spread the batter evenly over the base of the pan by gently turning and tipping the pan (it should be about a finger's width deep). Leave to cook for a short while then transfer to the oven and bake for 8 minutes.
4.
Repeat the process with the remaining batter, making 4 omelettes.
5.
Meanwhile blanch the asparagus in boiling salted water for 5-7 minutes. Remove from the water, quench in cold water and drain well.
6.
Spread one half of each omelette thinly with cream cheese and season lightly with salt and ground black pepper. Top with ham and asparagus, fold and serve.
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