Hot Monte Cristo pancakes with turkey, ham and cheese
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 23 G., saturated fats G., proteins 29 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 470, total fat 23 G., saturated fats G., proteins 29 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
Hot Monte Cristo pancakes with turkey, ham and cheese - a detailed recipe.
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.
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:
- 1/4 cup seedless raspberry jam
- 1/4 cup Dijon mustard
- 2 tbsp (30 g) butter
- 4 ready-made pancakes diameter 30 cm.
- 8 thin slices (about 150 g) Black Forest ham
- 8 thin slices (about 225 g) turkey
- 8 thin slices (about 110 g) of Munster cheese
- 150 gr. assorted greens
- 1 small head of frisee lettuce, torn into pieces
- 1 tbsp. l. olive oil
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Recipes with similar ingredients: dry-cured ham, turkey, Munster cheese, salad mix, frisée salad, raspberry jam, Dijon mustard, pancakes
Cooking the dish according to the recipe:
- Microwave the jam in a suitable container for 20-30 seconds to thin it out. Stir in the mustard.
- Start frying pancakes with toppingsIn a large nonstick skillet, heat 1/2 tbsp (30 g) butter over medium heat. Add 1 crepe; top one half with 2 slices each of ham, turkey, and cheese. Cook for 1-2 minutes, until the crepe is lightly browned on the bottom and the cheese begins to melt.
Using a spatula, fold the crepe in half, covering the filling, then in half again, forming a triangle. Flip it over and cook for about 30 seconds, until the bottom is golden brown. Transfer to a plate. Repeat with the remaining 3 crepes. - Toss the greens and frisee lettuce with olive oil, adding a pinch of salt and pepper. Serve the pancakes with the salad and raspberry jam and mustard.
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