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KarenM
Savoury Pancakes
Pancakes with potato, spinach, pepper and camembert
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Ingredients
Directions
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Peel the potatoes and grate them in the food processor with the fine grater.
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Let the spinach drain in a colander.
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Put the pancake mix in a large bowl and mix with a whisk with the milk, eggs and the celery salt. Stir in the spinach and potato.
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Cut the shallots in half rings. Cut the caps of the peppers, remove the seeds and cut into pieces.
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Heat the oil in a frying pan and fry the shallot, paprika and celery salt for 3 minutes on medium heat.
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Remove the vegetables from the pan and keep separate. Then heat each ½ tbsp oil in 2 frying pans with non-stick coating (Ø 24 cm).
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Spoon 1 soup scoop batter into each pan and cover the bottom. Bake for 6 minutes on medium heat.
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Turn halfway with a plate.
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Keep the pancakes warm under aluminum foil and bake 2 pancakes per person. Cut the camembert into slices.
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Cover each pancake for half with a few slices of camembert and fried vegetables and fold voor double for the filling to be visible.
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Nutrition
680Calories
Sodium0% DV1.455mg
Fat51% DV33g
Protein70% DV35g
Carbs19% DV57g
Fiber32% DV8g
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