Sauerkraut Pancake
A savory pancake made with wholemeal spelt flour, which is wrapped around a sauerkraut and capsicum filling and served with a cream cheese and yogurt based dip. The tanginess of the sauerkraut combines perfectly with the sweetness of the capsicum, while the dip lends a creaminess that contrasts beautifully with the crispiness of the pancake, which has a wonderfully earthy flavor thanks to the use of wholemeal spelt flour.
Category: Mains
Source: www.edeka.de
Equipment
| Frying pan | |
| Mixing bowl |
Ingredients
| For the herb dip: | |
|---|---|
| Cream cheese | |
| Yogurt | |
| Water | |
| Chilli flakes | |
| Pepper | |
| Salt | |
| For the pancakes: | |
| Eggs | |
| Salt | |
| Sugar | |
| Wholegrain spelt flour | |
| Water | |
| Milk | |
| Cottage cheese | |
| For sautéing: | |
| Canola oil | |
| For the filling: | |
| Spring onions | |
| Ginger | |
| Canola oil | |
| Sauerkraut | |
| Capsicum | |
| Parsley | |
| Cream cheese | |
| Chilli flakes | |
Instructions
For the dip:
Mix all dip ingredients together and place in a serving bowl.
For the pancakes:
Preheat oven to 80°C
Beat the egg with salt and sugar until foamy. Mix the flour with water and milk until there are no lumps. Mix the egg, flour-milk mixture and the cream cheese.
Spread few drops of oil in a pan with a brush. Heat oil - 1 drop of water should sizzle in it. Put a small ladle of batter per pancake in it circle the pan until the batter is spread on the bottom of the pan. Bake for 3 minutes on the first side until golden brown, bake the second side for about a minute.
Put the pancakes on a plate and keep warm in the oven. Do the same with the remaining pancakes.
For the filling:
Cut onions into fine rings, peel ginger and chop very finely. Fry the ingredients in canola oil until golden.
Place sauerkraut on a board and cut into 4 cm sections. Add to onions and ginger and sauté over medium heat for 5 minutes.
Cut bell bell pepper and parsley with stem into small cubes and add to sauerkraut except for 1 tablespoon (when preparing for 3 people) and cook for another 5 minutes.
Season to taste with the remaining ingredients.
To serve:
Spread the filling evenly on the pancakes, roll them and arrange them on the plates with the reserved paprika-parsley cube. Who likes can serve the herb dip with it.
Nutrition
| Serving size: | 351.0 |
| Energy: | 319.8 |
| Ratio: | 0.9 |
| Carbohydrate: | 35.7 |
| Fat: | 14.5 |
| Protein: | 14.8 |
| Saturated fat: | 2.2 |
| Sodium: | 741.5 |
| Sugar: | 12.7 |