Stuffed Spelt Pancakes with Salad and Goat Cheese
Stuffed Spelt Pancakes with Salad and Goat Cheese - This hearty crêpe variant tastes cold and warm. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
These pancake are packed with spelt, which contain powerful minerals and fiber for healthy digestion. Butter lettuce and goat cream cheese are also great sources of calcium for healthy bones and teeth.
If you end up with spelt pancakes left, fill them with fruit and yogurt for a delicious and nutritious breakfast treat.
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 19.3 mg | (20 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 41.1 μg | (21 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 231.5 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 3 ½ ozs Spelt flour (or whole wheat flour)
- 7 ozs milk
- 2 eggs
- salt
- 1 carrot
- 4 ozs lamb's lettuce (or baby spinach)
- 2 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- peppers
- 3 ozs Goat cheese
- 1 Tbsp roasted Pine nuts (or sunflower seeds)
Preparation steps
Mix flour with milk, eggs, 2-4 tablespoons of water and salt to a smooth dough and let it swell for about 10 minutes.
In the meantime peel carrots and cut them into strips. Wash lamb's lettuce and shake dry. Mix 1 tablespoon of oil with vinegar and season with salt and pepper.
Melt the rest of the oil in a large pan and fry four pancakes in it until golden on both sides.
Cut goat cheese into 6-8 slices. Place the lettuce, carrot strips and goat's cheese in the middle of the pancakes and sprinkle with the dressing and seeds. Fold in half or quarter and serve immediately.
