Ratatouille Strudel
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in
Calories:
985
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 985 cal. | (47 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.7 g | (79 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 31.1 mg | (259 %) | ||
| Vitamin K | 129.5 μg | (216 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 636 μg | (212 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 74.5 μg | (166 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 1,008 mg | (1,061 %) | ||
| Potassium | 2,821 mg | (71 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 454 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 100 grams Pastry flour
- 2 eggs
- 200 milliliters milk
- salt
- 4 Bell pepper (2 yellow and 2 red)
- 150 grams Zucchini
- 1 onion
- 1 Tbsp vegetable oil
- 200 grams chunky Tomatoes (canned, drained)
- peppers
- 6 sheets gelatin
Preparation steps
1.
Mix together eggs, flour, milk and a pinch of salt, and knead to a smooth dough, then in a non-stick baking pan, bake 2 thin pancakes. Halve the peppers, remove the seeds, rinse and finely chop. Rinse zucchini, pat dry and cut into tiny cubes. Peel the onion and finely chop.
2.
Heat oil in a pan and fry the onion. Add the peppers and zucchini and fry. Add tomato, season with salt and pepper and simmer for about 10 minutes (there should not be too much liquid in the pan).
3.
Soak the gelatine in cold water, squeeze out and dissolve into the vegetable mixture. Let cool slightly and spread on the pancakes. Roll pancakes firmly, wrap in foil and place overnight in the refrigerator. To serve, cut into slices.
