Pancakes filled with courgette and cheese recipe
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- Dish type
- Fillings for pancakes
Pancakes filled with courgette and cheese for a light lunch or dinner.
Be the first to make this!
- 480ml milk
- 2 eggs
- 1 tablespoon caster sugar
- 2 tablespoons oil
- 1 pinch salt
- 125g plain flour
- oil for cooking
- 2 small courgettes
- 1 onion
- 100g cheese
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Whisk milk together with eggs, sugar, and salt. Add oil and flour and blend.
- Make pancakes by pouring a thin layer of batter onto a heated pan.
- For the filling shred courgettes coarsely. Mince onion. Shred the cheese.
- Saute onion in oil until translucent, add courgette and cook uncovered on high heat till soft. Add cheese and stir until melted.
- Spoon filling in the center of each pancake and fold in half. Serve hot.
Reviews & ratingsAverage global rating:(3)
A ketogenic diet is great for weight loss, but what many people fail to remember is that microdensity is important for overall health and wellness. Many people who eat a keto diet forget that incorporating a wide variety of low carb vegetables and healthy fats not only keeps meals interesting, but will also give your body nutrients that can’t be obtained from bacon and butter alone.
Chia seeds are a wonderful source of these nutrients and can easily be incorporated into meals. You can sprinkle them onto your salads, grind them up into a powder for baking, add them to your smoothies, or use them as whole seeds in your recipes. The chia seeds in these pancakes soak up the moisture and water from the zucchini, but also provide a unique texture. Not only that, they are a powderhouse when it comes to nutritional benefits.
Heat the butter in a small pan until foaming and hazelnut brown. Allow to cool for 2 minutes. In a blender, liquidize the eggs, milk, flour, 4 pinches of salt and a pinch of black pepper for 1 minute, until smooth. Pour in the butter and liquidise for a further 30 seconds to incorporate it. Add the snipped chives and chopped parsley, transfer to a bowl, cover with clingfilm and set aside.
Melt half the butter for the filling in a medium-sized frying pan on a high heat and add the spinach. Cook down at full heat, stirring all the time, for 2 minutes. Season with a pinch each of salt and white pepper. With the back of the spoon, squeeze the water out of the spinach. Set the spinach aside. Melt the remaining butter in the same frying pan, add the mushrooms and cook for 2 minutes. Season then mix the mushrooms with the spinach, stir in the finely grated Gruyère and set aside.
Preheat the oven to 200°C/400°F/gas 6. Heat a small frying pan or, better still, a pancake pan on a medium heat. Add a teaspoon of the oil and swirl it around. The oil must be hot enough to sear and cook the pancakes. Ladle just enough pancake batter into the hot pan to cover the surfacewhen swirled. Cook for 15–20 seconds until browned underneath. Slide a spatula underneath and flip thepancake over. Cook for a further 15–20 seconds, then transfer to a baking sheet. Repeat, adding more oil as necessary, until all the batter has been used. You will need eight all together but you will probably end up with a few extra.
Spoon the spinach and mushroom filling along each pancake and roll up tightly. Arrange all the rolled pancakes in the gratin dish. To make the cheese sauce, bring the whipping cream to a rolling boil and add 8 gratings of nutmeg, 2 pinches of salt and a pinch of white pepper. Pour the cream over the pancakes and grate the Gruyère cheese finely over the top. Bake for 20 minutes until the cheese has a golden-brown crust. Serve the bubbling dish from oven to table.
My Favorite Keto Egg Bake Toppings:
Caramelized Onions, Spinach, Mushrooms, 4 Cheese, and Bacon:
Cook 1 onion in a frying pan sprayed with cooking spray until soft and golden. Add 5 large sliced mushrooms. Cook until softened. Add a large handful of spinach. Put in the bottom of a baking dish sprayed with cooking spray. Sprinkle ½-1 cup shredded cheese on top (I used a pre-shredded mixed blend) and crumbled bacon (I used 8 slices). Sprinkle ½ tsp. dried basil and ½ tsp. dried garlic over the cheese.
Put about 1 cup diced ham in the bottom of a sprayed baking dish. Sprinkle on 1 cup cubed cheddar, 1 tsp dried minced onion, ¼ tsp fresh or dried thyme, and ¼ tsp dried minced garlic.
Summer Squash, Tomatoes, and Feta
Lightly saute zucchini and yellow squash just until tender. Place in the bottom of a greased casserole. Top with halved grape tomatoes and ½ cup feta cheese.
Cut 1 head of broccoli into small pieces. Steam in the microwave or a saucepan until tender. Put in the bottom of a baking dish sprayed with cooking spray. Sprinkle 1 cup shredded cheddar cheese on top.
Sauteed Sweet Peppers and Onions:
Lightly saute chopped peppers and onions until softened and golden brown. Place in the bottom of a greased casserole dish. Add 1 cup of your favorite shredded cheese.
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Vegetarian No Wheat Lasagna
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Mediterranean Chicken Parcels
Chicken & Kebab Grilled Veg Mix!
- Extra virgin olive oil - 75 to 125 ml.
- Garlic cloves - 2 nos.
- Parmesan - 50 grams. (It should be grated)
- Pine nuts - 50 grams. (It has to be toasted)
- Basil leaves - 60 grams.
- Round bread loaf - 1 large.
- Pepper - to taste. (Freshly ground)
- Salt - to taste.
- Hard cheese - 200 grams. (It needs to be sliced).
- Large red onion - 1 no. (It must be peeled and cut into wedges)
- Courgette - 1 no. (Sliced)
- Olive oil - 2 tablespoons.
- Heritage tomatoes - 400 grams. (They have to be sliced)
- Green peppers - 2 nos.
- Yellow peppers - 2 nos.
- Roasted red peppers - 2 jars.
Pancakes filled with courgette and cheese recipe - Recipes
3 tablespoons liquid egg white
(this is equivalent to 1 whole egg or 1.5 egg whites in volume)
This whole amount is 14pp/approx 540kcal.
1 pancake=1pp, 2 pancakes=2pp,
3 pancakes=4pp, 4 pancakes=5pp,
5 pancakes=6pp, 6 pancakes=7pp,
7 pancakes=8pp, 8 pancakes=10pp,
9 pancakes=11pp, 10 pancakes=12pp,
11 pancakes=13pp and 12 pancakes=14pp
Each pancake is approx.45kcal
Sift the flour into a mixing bowl.
Make a well and add the egg white.
Whisk to form a thick batter.
Add the almond milk gradually, beating as you go so that no lumps form.
The finished batter should be quite thick as these pancakes are the small, round American-style ones.
Cook in a hot pan sprayed with Frylight Sunflower oil. I used a generous dessertspoon of batter per pancake.
Cook until they are a lovely golden brown colour-literally 2-3 minutes each side.
If you are adding Parma ham like I did, simply trim the excess fat off and cut each slice in half.
Cook the ham in a hot griddle pan sprayed with Frylight Sunflower oil, until really, really crispy.
Each slice is 1pp/37kcal. I allowed 2 slices per person. This is 2pp.
Remember to add these propoints or calories to the pancakes if you decide to use Parma ham.
I also added a selection of soft, red fruits-strawberries, raspberries and blueberries. I drizzled one measured teaspoon of golden syrup on the top of everything. This is 0pp/20kcal. (It goes up to 1pp if you use two teaspoons).
Chicken à la King filled parsley pancakes
Start by making the batter for the pancakes. Place the flour, baking powder and salt in a bowl.
Add the butter, milk and water and whisk to combine. Set aside for at least 30 minutes or better yet, overnight. When you’re ready to cook the pancakes, stir through the parsley.
Heat a pan until hot and cook the pancakes until golden on both sides.
To make the white sauce, melt the butter in saucepan. Add the flour and whisk to combine into a smooth roux. Pour the milk in slowly, whisking all the while until the sauce is smooth and thickened. Add the cream cheese, Dijon mustard, salt and pepper.
For the chicken a la king, heat the olive oil in a pan and sauté the onion until softened. Add the mushrooms and cook on a high heat until all the water has evaporated and the mushrooms take on some colour.
Add the green peppers and cook for about 5 minutes. Season with oregano, lemon zest and juice, salt and pepper.
Reserve ½ cup of white sauce, pour the remaining sauce in with the mushrooms and add the chicken pieces. Simmer on a low heat for several minutes then set aside to cool slightly.
Fill the pancakes with the chicken a la king and roll up tightly.
Place the filled pancakes in a greased baking dish and pour over the reserved white sauce. Finally, top the pancakes with mozzarella and place under a grill until warmed through and the top is bubbling and golden.
Finally, scatter the pancakes with freshly grated Parmesan and parsley.
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|For the Pancakes:|
|1||medium egg, preferably free-range or organic|
|a knob of unsalted butter, if needed|
|For the filling:|
|240g||spinach leaves, washed and patted dry|
|60g||freshly grated Parmesan cheese, plus extra for topping|
|fine salt and freshly grated black pepper|
|freshly grated nutmeg, to taste|
|For the basic white sauce:|
|fine salt and freshly ground black pepper|
For the basic white sauce:
Melt the butter in a large non-stick saucepan over a medium heat. Whisk in the flour to form a smooth paste. Remove the pan from the heat and slowly add the milk, continuously whisking to incorporate. Taking it off the heat will help you achieve a smooth consistency.
Return to the heat, and whisk until it has formed a thick sauce. Season to taste, with a little salt and lots of pepper.
For the filling:
Steam the spinach in a large covered saucepan with a little water for about 5 minutes, until the spinach has wilted. Remove from the heat, drain and leave to cool (you can speed up the cooling process by running cold water over the spinach). When the spinach is cool enough to handle, squeeze to remove all the water. Place the spinach in a bowl, mix with the cheese and season with salt, pepper and a little nutmeg.
Preheat the oven to 180C/350F/gas 4.
For the pancakes:
In a medium bowl, whisk together the flour, milk and egg until you have a smooth batter. The batter shouldn’t be too thick, so add a splash more milk if needed.
Heat a good-quality non-stick frying pan (15—20cm in diameter) over a high heat. (A good pan is the secret to successful pancakes!) Pour a ladleful of the batter into the pan and tilt the pan from side
to side to spread the batter out to the edges. Leave the pan on the heat for 2 to 3 minutes, until the pancake has set. Flip over the pancake and cook on the other side for about 2 minutes. Repeat
with the rest of the batter. If you find the pancakes are sticking to the pan, melt a little butter in the pan before adding the batter.
Grease an ovenproof dish with butter. Spread each pancake with 2 tbsp of the filling, right up to the edges. Roll up the pancakes and place in the prepared dish. Don't worry if there is space between each pancake, it's actually good to leave a little room for the white sauce to spread around them. (If you're making this for a dinner party, keep the pancakes in the fridge until your guests are ready to eat before continuing with the method).
Reheat the white sauce, as it will have gone cold and hard - loosen it with a little milk if needed. Pour over the pancakes and sprinkle with Parmesan. cook in the over for 15 minutes, then grill for 5 minutes, to brown the top.