Vegan | Vegetarian

Ingrediente pentru aluat:
1 ou
100 g făină integrală de grâu spelt
150 ml apă minerală carbogazoasă
2 vârfuri mari de sare iodată
1 vârf de cuțit de piper
Topping:
1,5 cepe de primăvară
250 g ciuperci
1 lingură de ulei
75 g brânză Ricotta
1 lingură de semințe de susan
70 g smântână (10% grăsime)
70 ml lapte (1,5% grăsime)

Beat egg in a bowl. Sift in flour and mix to a smooth batter with a whisk, while gradually adding mineral water. Add salt and pepper to pancake batter. If the dough is thick, smooth with some milk or water.

Wash spring onions, clean and cut into small rings. Clean mushrooms and cut in half or quarters depending on size. Heat half of the oil in a pan. Sauté onions and mushrooms over medium heat for approximately 5 minutes. Stir in the ricotta with the mushroom/vegetables, season to taste with salt and pepper. Remove pan from heat.

Heat the remaining oil in a nonstick pan. Stir the pancake batter again and add portion-wise to the pan with a small ladle. Spread the batter by shaking the pan and sprinkle with sesame seeds. Bake until golden brown or approximately 1 minute, flip and finish baking. In this way, bake a total of 4 thin pancakes.

Spread each pancakes with the mushroom and ricotta mixture and roll up. Place close to each other in a shallow baking dish.

Whisk together sour cream with milk and remaining sesame seeds in a small bowl. Season heartily with salt and pepper and pour over the pancake rolls. Bake in preheated oven at 225˚C (convection oven: 200˚C, gas oven: level 3-4) on the middle rack for approximately 10 minutes.

Extra calorii*

For higher energy needs, multiply dough recipe by 1.5. This makes slightly thicker pancakes.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energie 451 kcal | Proteine 23 g | Glucide 38.9 g | Fibre 8.01 g | Lipide 22.3 g