Savoury Pancakes with Mushrooms and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 38.6 μg | (86 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the vegetables
- 400 grams button Mushroom
- 2 shallots
- 1 garlic clove
- 2 Red Bell pepper
- 2 Tbsps vegetable oil
- 1 tsp Dijon mustard
- 3 Tbsps white wine
- salt
- peppers (coarsely crushed)
- For the pancakes
- 5 eggs
- 7 Tbsps Pastry flour
- 150 milliliters milk
- butter (for frying)
- 2 Tbsps chopped Tarragon
- For serving
- Tarragon (for garnish)
Preparation steps
Clean the mushrooms and cut into slices. Peel the onions and garlic. Cut the onions into rings, and finely chop the garlic.
Wash the bell peppers, clean, remove the seeds and the inner skins and cut into bite-sized pieces. Heat the oil in a frying pan and sauté the vegetables. Stir in the mustard, pour in the wine and cook for another 2-3 minutes. Add salt and pepper to taste.
Whisk the eggs with the milk and the flour until smooth and season with salt and pepper to taste.
Pour 1/4 of the dough in a hot pan with a little melted butter and let it flow smoothly while gently rotating and tilting the pan. Sprinkle with chopped tarragon. Once the surface has started drying, place some of the vegetables on the pancake, fold in the sides, turn the pancake once and finish cooking it.
Transfer the finished pancake to a plate and place it in the oven at 80-100°C (approximately 180-215°F) to keep it warm. Repeat with the remaining dough. If desired, serve with tarragon.
