Pancakes with Zucchini and Eggplant Filling
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 125 grams Pastry flour
- 3 eggs
- 100 milliliters milk
- 100 milliliters mineral water
- 1 Tbsp butter
- salt
- Fat
Preparation steps
1.
For the batter, combine all ingredients with the melted butter and mix together to form a smooth batter. Leave to rest for 30 minutes.
Pluck the herb leaves, chop half finely and mix into the batter.
2.
For the filling, rinse the zucchini and eggplant, cut off the ends and cut into thin slices. Cut the eggplant slices into quarters.
Peel the onion and garlic and sauté in some oil. Add the vegetables and fry vigorously.
Heat some butter in a pan and cook the pancakes one by one. Keep warm in the oven.
Dice the cheese and mix with the remaining herbs. Stir into the vegetables and season with salt and pepper.
Spoon some vegetable mixture onto each pancake and fold them up. Arrange on plates with the remaining vegetables and serve immediately.
