Easy

Milk filloas pancakes in the Thermomix

Name: Milk filloas pancakes in the Thermomix
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Home-style
Ingredients: 250 ml Milk; 250 ml Water; 200 g Egg; 200 g Plain flour; 0.5 g Salt; 20 g Butter

Total time50 min Preparation and possible waiting 25 min · Cooking 25 min

Preparation and possible waiting: 25 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk, Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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Thin milk and egg pancakes, with the batter mixed in the machine and cooked in a frying pan.

Jump to steps

25 minpreparation and possible waiting

25 mincooking

6servings

1.314 kcalwhole recipe

219 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 25 min · Cooking 25 min

Preparation and possible waiting: 25 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dessert 30 to 60 minutes Home-style

Allergens

View full classification 17 tags

Diet

Vegetarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Dessert

Meal

Dessert

Preparation

Griddling

Appliances

ThermomixFrying pan

Cuisine

Home-style

Season

All year round

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Dessert

Meal

Dessert

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Milk 250 ml
Water 250 ml
Egg 200 g
Plain flour 200 g
Salt 0.5 g
Butter 20 g

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Let’s get cooking

Method

Put the milk, water, eggs, flour and salt in the bowl. Mix for 15 seconds at speed 6 and rest for 12 minutes.
Heat a non-stick frying pan about 22 cm across and grease lightly with some of the butter. Add a small ladleful of batter and tilt the pan to form a thin layer.
Cook for about 1 minute until it releases, turn over and cook for about 30 seconds more. Repeat with the remaining batter and butter. Stack the filloas or fold into quarters and serve.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

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Ingredients

Method

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