Directions:
- Place butter in a 10-in. ovenproof skillet; melt in a 425° oven for 3-4 minutes or until melted. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° for 22-25 minutes or until puffed and golden brown.
- Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the remaining filling ingredients. Cook for 10 minutes or until heated through.
- Spoon into center of puff pancake. Cut into wedges; serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.77 Kcal (2319 kJ) | ||
| Calories from fat | 178.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.82g | 30% | |
|---|---|---|---|
| Cholesterol | 150.78mg | 50% | |
| Sodium | 90.26mg | 4% | |
| Potassium | 211.94mg | 5% | |
| Total Carbs | 77.01g | 26% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 13.44g | 27% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 6.2mg | 34% | |
| Calcium | 153.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 167.22 Kcal (700 kJ) | ||
| Calories from fat | 53.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 30% | |
|---|---|---|---|
| Cholesterol | 45.53mg | 50% | |
| Sodium | 27.26mg | 4% | |
| Potassium | 64mg | 5% | |
| Total Carbs | 23.26g | 26% | |
| Sugars | 2.1g | 28% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 4.06g | 27% | |
| Vitamin C | 1.2mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.9mg | 34% | |
| Calcium | 46.4mg | 15% | |
* 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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