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Ingredientes
- 100 gm flour
- 1 x salt pepper
- 1 x egg
- 2 x egg yolks
- 150 ml lowfat milk
- 150 ml water
- Â Â oil for frying
- 50 gm grated Parmesan cheese
- 1 lt pints stock
- 1 Tbsp. minced parsley
Direcciones
- To make the pancake batter sift the flour and salt into a bowl.
- Make a well in the centre.
- Beat the egg and egg yolks and add in them to the bowl.
- Mix slowly to a smooth batter adding the lowfat milk and water gradually.
- Allow to stand for 30 min.
- Heat the oil in a small pan and make eight very thin pancakes one after the other.
- As each one is taken out of the pan sprinkle with grated cheese and roll up.
- Place the pancakes in a warm soup tureen.
- Heat the stock season to taste and pour over the pancakes.
- Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1462g | |
| Calories 776 | |
| Calories from Fat 206 | 27% |
| Total Fat 23.3g | 29% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 4034mg | 168% |
| Potassium 999mg | 29% |
| Total Carbs 87.01g | 23% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.13g | 6% |
| Protein 51.36g | 82% |
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