Directions:
- Sift the flour and salt together.
- Add the egg, and then the milk a little at a time, stirring to make a smooth batter. Allow to sit for 30 minutes.
- Lightly oil a hot frying pan and spread a thin layer of batter in the pan. Cook until golden brown and turn over and brown the other side. Keep the cooked pancakes in a warm oven while you cook the rest.
- Saute the leeks and mushrooms in the butter until the vegetables are softened, and season with the pepper to taste.
- Put a portion of the vegetables in the center of each pancake and roll up.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.77 Kcal (2490 kJ) | ||
| Calories from fat | 311.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.65g | 53% | |
|---|---|---|---|
| Cholesterol | 114.77mg | 38% | |
| Sodium | 1056.93mg | 44% | |
| Potassium | 725.86mg | 15% | |
| Total Carbs | 57.08g | 19% | |
| Sugars | 11.39g | 46% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 15.54g | 31% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.3mg | 30% | |
| Calcium | 326.4mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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