Pancakes with vegetable filling and cheese

Votes: 1

How to Make - Pancakes with Vegetable and Cheese Filling

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 564, total fat 36 G., saturated fats 19 G., proteins 26 G., carbohydrates 37 G., fiber 3 G., cholesterol 101 mg, sodium 1278 mg, sugar 6 G.

An easy way to feed kids healthy vegetables is to wrap them in pancakes! A filling of tomatoes, spinach, carrots, and mascarpone cheese is rolled into each pancake, then each pancake is sprinkled with grated cheese and baked until the cheese is melted. Everyone will love it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 tbsp. dry pancake mix
1 cup of water
2 tbsp. l. olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, finely chopped
450 g frozen spinach, thawed and squeezed out
2 chopped plum tomatoes
1 teaspoon of salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 tbsp. grated parmesan + 1/4 tbsp.
220 gr. mascarpone cheese
1 and 1/4 tbsp. grated mozzarella
0.5 - 3/4 cup whole milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancake mix, carrot, spinach, Parmesan cheese, mascarpone cheese, plum tomatoes, milk, basil

Cooking the dish according to the recipe:

In a medium bowl, combine the pancake mix and water. Knead until smooth. Heat a large nonstick skillet over medium-high heat. Fry 12 pancakes, each approximately 13 cm in diameter. Transfer to a plate and set aside.
Heat olive oil in a large skillet. Add the onion, carrot, and garlic and sauté until softened, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir.

Preheat oven to 175°C. Lightly grease a 22x32 cm baking dish (or individual pans).
Fill the pancakes with about half the filling: Place a crepe on a work surface, spoon 2 tablespoons of the vegetable mixture onto it, and sprinkle with a little mozzarella. Roll the filling into the pancake and place it in a baking dish. Assemble the remaining pancakes in the same manner, arranging them in two layers in the baking dish and sprinkling with grated mozzarella.
Place the remaining vegetable mixture in a blender along with 0.5 cups of whole milk. Blend until smooth, adding up to 1/4 cup more milk if needed to thin the sauce.
Pour the sauce over the filled blintzes. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are heated through, about 25 minutes. Serve immediately.

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