Spinach and Feta Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 389.5 μg | (649 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 379 mg | (38 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams ground Millet
- 200 milliliters milk
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 2 shallots
- 2 garlic cloves
- 400 grams Spinach
- 1 bunch Basil
- 200 grams Feta
- olive oil
- 200 grams Whipped cream
- clarified butter (to saute)
Preparation steps
In a bowl, whisk together the millet, milk and eggs until smooth, season with salt, pepper and nutmeg, cover and let stand 30 minutes.
Peel and finely chop the shallots. Peel the garlic and press through a garlic press. Rinse the spinach well, drain and chop. Rinse the basil, shake dry, chop the leaves. Cut feta cheese into small cubes.
In a bowl, combine the basil, garlic, feta and 2 tablespoons of olive oil, season with salt and pepper.
Heat some clarified butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 large crepes.
Heat 2 tablespoons of olive oil in a skillet and saute the shallots until translucent. Add the spinach and cook until wilted.
Season the spinach with salt, pepper and nutmeg and stir in the cream. Top 4 of the crepes with the spinach and the feta mixture and cover with the remaining 4 crepes.
