Spinach Stuffed Pancakes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 501.9 μg | (837 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancake
- 100 grams Pastry flour
- 3 eggs
- 250 milliliters milk
- 3 Tbsps finely chopped parsley
- butter (for cooking)
- salt
- peppers
- For the filling
- 500 grams Spinach
- 2 Tbsps butter
- 1 shallot
- 1 garlic clove
- 1 Tbsp lemon juice
- salt
- peppers
- Nutmeg
Preparation steps
1.
For the pancake: In a bowl, stir the flour with the eggs, milk and parsley. Season with salt and pepper to taste.
2.
For the filling: Rinse the spinach and blanch in boiling salted water. Drain in a colander, rinse with cold water to cool and gently squeeze to remove excess moisture.
3.
Peel and finely chop the shallot. Peel and press the garlic. Heat the butter in a skillet. Add the shallot and garlic, and cook until translucent. Stir in the spinahch, and season with the lemon juice and salt, pepper and nutmeg to taste.
4.
For serving: Heat the butter in a skillet. Add an eighth of the batter and cook until golden on both sides. Repeat with the remaining batter. Serve stuffed with spinach.
5.
If desired, serve with seeded and diced tomato.
