Stuffed Pancake Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the pancakes
- 2 eggs
- 100 grams Pastry flour
- 1 pinch salt
- 200 milliliters milk
- butter (to fry)
Preparation steps
For the pancakes, mix together the eggs, flour, salt and milk to a smooth batter.
Heat some butter in a pan, pour 1 tablespoon pancake batter in it and spread evenly. Cook until golden brown on each side for 5 minutes. Drain the pancakes on kitchen paper and keep warm in the oven at 70°C (approximately 160°F). Cook 3 more pancakes from the batter.
For the filling, trim the vegetables and peel if necessary. Cut the carrots, scallions and asparagus into about 12 cm (approximately 5 inches) long, thin strips. Blanch the carrots, asparagus and snow peas in boiling salted water. Drain, rinse with cold water and drain.
Blanch the chives very briefly in the boiling water. Drain and pat dry.
Divide the filling vegetables equally over each pancake. Roll up the pancake and tie with blanched chives. Arrange the pancake rolls on plates and serve with soy sauce.
