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Ingredients
- 1 1/2 lb Silverbeet
- 2 ounce Butter
- 4 Tbsp. Fromage frais Salt and pepper
- 1/2 pt Lowfat milk
- 1 x Free-range egg
- 1 tsp Oil
- 2 ounce Buckwheat flour
- 2 ounce Wholemeal flour
- 1 pch salt A little oil for frying Sesame seeds for garnish
Directions
- 1. First prepare the pancake filling. Wash the silverbeet leaves and remove the stems. Cut the stems roughly and boil for 10 min.
- Drain.
- 2. Heat the butter then add in the cooked stems and leaves and cook for 10 min or possibly till the leaves are soft.
- 3. Puree the mix in a food processor or possibly blender. Fold in the fromage frais and season well. Keep the filling hot whilst preparing the pancakes.
- 4. Using a food processor or possibly blender, mix the lowfat milk, egg and oil together for 30 seconds Then add in the flours and salt and blend again till smooth.
- 5. Using a small, preferably non-stick pan, heat a little oil and when the pan is smoking add in 2tbsp batter and fry the pancake for 2-3 min on either side.
- 6. Fill each pancake with the vegetable puree and roll up. Sprinkle on some sesame seeds and serve warm accompanied by a mushroom or possibly tomato sauce.
- NOTES : The secret when cooking Silverbeet is to make sure the stalks are well cooked before adding the leaves. This strongly flavoured vegetable goes well with the equally robust buckwheat. This recipe could be made with spinach.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 418g | |
| Calories 931 | |
| Calories from Fat 488 | 52% |
| Total Fat 55.67g | 70% |
| Saturated Fat 31.57g | 126% |
| Trans Fat 0.12g | |
| Cholesterol 134mg | 45% |
| Sodium 598mg | 25% |
| Potassium 936mg | 27% |
| Total Carbs 93.38g | 25% |
| Dietary Fiber 12.6g | 42% |
| Sugars 14.43g | 10% |
| Protein 23.63g | 38% |
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