Pancakes Layered with Meat and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the pancakes
- 250 grams Pastry flour
- 200 milliliters milk
- salt
- 3 eggs
- vegetable oil (for cooking)
- For the filling
- 2 red and yellow Bell pepper
- 1 Zucchini
- 2 onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 300 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 250 grams crushed Tomatoes (canned)
- 2 Tbsps freshly chopped Fresh herbs (such as oregano and thyme)
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- 80 grams grated Emmentaler cheese
- parsley (for garnish)
Preparation steps
Mix the flour with the milk, about 175 ml (approximately 3/4 cup) of water, a pinch of salt, and eggs. Let the batter sit for approximately 20 minutes.
Meanwhile, rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. Rinse and trim the zucchini and cut into slices or small pieces. Peel the onions and garlic, chop finely and saute half of them in 2 tablespoons of oil until translucent, then add the peppers and zucchini and fry for 3-4 minutes. Season with salt and pepper.
Preheat the convection oven to 180°C (approximately 350°F).
Sauté the remaining onions and garlic in the remaining oil, add the ground meat and cook until crumbly. Stir in the tomato paste, add the crushed tomatoes and simmer for another 10 minutes. Stir in the herbs and season with salt and pepper.
In a pan with a small amount of hot oil, make 16 small, thin pancakes.
Arrange 4 pancakes on a lined baking sheet, top with 1/4 of the meat sauce and vegetables and continue to layer in this manner until all ingredients are used up. Sprinkle with cheese and bake in the preheated oven until golden, about 25 minutes.
To serve, arrange on plates and garnish with parsley.
