Savory Stuffed Pancakes
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
778
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 40.6 μg | (90 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 430 mg | (43 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 662 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 eggs
- salt
- 200 grams Pastry flour
- 450 milliliters milk
- freshly ground peppers
- 2 Tbsps vegetable oil
- 40 grams clarified butter
- 400 grams Ricotta cheese
- 8 slices cooked ham
Preparation steps
1.
Separate 2 eggs and beat egg whites and a pinch of salt until stiff. Beat yolks, flour and milk to form a smooth dough. Fold in egg whites and let the dough rest for about 20 minutes.
2.
Preheat the oven to 80°C (approximately175°F). Scramble remaining eggs and season with salt, pepper and nutmeg. Heat oil in a pan and cook eggs. Remove and let cool.
3.
In another pan, melt some butter pour in a ladle of pancake batter. Cook until golden brown on each side, about 1-2 minutes. Remove from pan and place in oven to keep warm. Repeat until all batter is cooked.
4.
Spread pancakes on the work surface. Spread ricotta onto pancakes and season with salt and pepper. Add a slice of ham and scrambled eggs to each. Fold in thirds and serve.
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