Spicy Stuffed Pancakes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
586
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 28.9 μg | (64 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams Pastry flour
- 4 eggs (medium)
- ½ tsp salt
- ½ l milk
- 30 grams butter (for frying)
- 1 onion
- 2 Tbsps sunflower oil
- 200 grams mixed Ground meat
- 1 sm can button Mushroom (sliced)
- ½ tsp ground paprika
- ¼ tsp ground ginger
- salt
- peppers
- 2 Tbsps Tomato paste
- 1 Tbsp Pastry flour
- 120 milliliters Whipped cream
- 3 Tbsps grated Parmesan
Preparation steps
1.
Combine flour, salt, eggs and milk powder to form a smooth batter. Heat some butter in a pan and successively cook 8 pancakes until golden brown on each side, adding butter as needed.
2.
Peel and mince onion. Heat sunflower oil in a pan. Sauté onion. Add minced meat and mushrooms. While stirring, season with pepper, ginger, salt and pepper. Whisk in tomato paste, cream and flour. Simmer on low heat for about 5 minutes.
3.
Put filling in the center of each pancake. Roll up pancake carefully and place in a greased baking dish. Sprinkle pancakes with parmesan and bake on the upper rack of an oven preheated to 220°C (approximately 425°F) until golden. Serve hot.
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