Spinach and Feta Pancakes

3
Average: 3 (1 vote)
(1 vote)
Spinach and Feta Pancakes
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
768
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie768 cal.(37 %)
Protein24 g(24 %)
Fat52 g(45 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A1.3 mg(163 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.1 mg(34 %)
Vitamin K389.5 μg(649 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.6 mg(43 %)
Folate196 μg(65 %)
Pantothenic acid1.7 mg(28 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C55 mg(58 %)
Potassium919 mg(23 %)
Calcium379 mg(38 %)
Magnesium163 mg(54 %)
Iron8.8 mg(59 %)
Iodine62 μg(31 %)
Zinc3.9 mg(49 %)
Saturated fatty acids27.4 g
Uric acid100 mg
Cholesterol216 mg
Complete sugar7 g

Ingredients

for
4
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)
How healthy are the main ingredients?
SpinachMilletFetaWhipped creamBasilegg

Preparation steps

1.

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.

2.

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.

3.

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.