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Homepage Recipes Buckwheat pancakes with red lentils and kohlrabi

Buckwheat pancakes with red lentils and kohlrabi

Preparation steps

Naleśniki:Do dużej miski wsypujemy mąkę i sól, dodajemy jajko i 1/4 szklanki mleka, a następnie mieszamy na gładką masę.Dodajemy resztę mleka, mieszamy i delikatnie pieprzymy.Na patelni na dość dużym ogniu rozgrzewamy olej (2 łyżki), wylewamy cienkie naleśniki i smażymy je ok. 40-50 sekund z jednej strony lub do zarumienienia brzegów. Przewracamy i na drugiej stronie smażymy jeszcze ok. 30 sekund.Farsz:Na rozgrzanym oleju (2 łyżki) lekko (przez ok. 2 minuty) podsmażamy pokrojoną w kostkę cebulę i przepłukaną soczewicę.Dodajemy przecier pomidorowy, wodę, jarmuż i przyprawy.Podgotowujemy to ok. 10-15 minut. Sugeruję aby najpierw dodać mniej wody a potem sukcesywnie ją dolewać kiedy całość mocno zgęstnieje a soczewica nadal będzie twarda. I tak trzeba kontrolować sytuację podczas smażenia dążymy do tego aby konsystencja była gęsta i treściwa, a soczewica miękka.Faszerujemy naleśniki farszem. Uwaga! Liczba porcji powstałych z przepisu: 4. Pozostałe porcje możesz użyć w kolejnych dniach, dzięki czemu nie musisz gotować codziennie .
Preparation time
Minutes
Number of portions
4
Degree of flatness
1 / 5
Allergens
Milk, Lactose, Buckwheat, Tomato, Salicylates, Histamine, Eggs, Legumes, Rapeseed, Onion, Cabbage, Oxalates, Paprika, Iodine, Chili peppers, Capsicum, Black Pepper
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 3.75 × Cup (250 g)
Weight 937.5 g
Cow’s Milk 1.5%
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Number of servings 2 × Cup (130 g)
Weight 260 g
Buckwheat Flour
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Number of servings 1 × Cup (1 g)
Weight 1 g
Tomato Concentrate 30%
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Number of servings 0.5 × Cup (250 g)
Weight 125 g
Water
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Number of servings 1 × Piece (43 g)
Weight 43 g
Whole Chicken Eggs (S)
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Number of servings 0.25 × Piece (1 g)
Weight 0.25 g
Red Lentils, Dry Seeds
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Number of servings 4 × Tablespoon (10 ml)
Weight 40 ml
Cold-Pressed Rapeseed Oil
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Number of servings 0.25 × Piece (170 g)
Weight 42.5 g
Onion
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Number of servings 1 × Handfull (20 g)
Weight 20 g
Kale
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Number of servings 0.5 × Teaspoon (3 g)
Weight 1.5 g
Ground Sweet Paprika
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Number of servings 1 × Gram (1 g)
Weight 1 g
White Salt
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Number of servings 0.25 × Piece (4 g)
Weight 1 g
Ground Chili Pepper
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Number of servings 1 × Gram (1 g)
Weight 1 g
Black Pepper

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
14.78g / 80.61 g
Fats 30%
15.43g / 53.74 g
Carbohydrates 50%
54.19g / 89.57 g
Kcal
414.75Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
59.13g / 80.61 g
Fats 30%
61.72g / 53.74 g
Carbohydrates 50%
216.75g / 89.57 g
Kcal
1659Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.