hungarian

Egg and Cheese Palacsinta with Dill Cucumber Salad

This dish pairs egg with cottage cheese, semi-hard cheese, grated and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

54 g Carbohydrates

29 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

43g all-purpose flour 157 kcal
158g milk (2%) 79 kcal
36g egg 51 kcal
7g sunflower oil 62 kcal
129g cottage cheese (4% fat) 126 kcal
25g semi-hard cheese, grated 101 kcal
7g fresh dill, chopped 2 kcal
129g cucumber, thinly sliced 19 kcal
64g plain greek yogurt (2%) 47 kcal
7g lemon juice 2 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

all-purpose flourmilk (2%)eggsunflower oilsalt
Whisk flour, milk, egg, salt, and half the oil into a smooth batter. Rest 5 minutes.
sunflower oil
Heat a nonstick skillet over medium. Brush with a little oil and cook 2 thin crepes, about 1 minute per side; set aside.
cottage cheese (4% fat)semi-hard cheesefresh dillblack pepper
In a bowl, mix cottage cheese, grated semi-hard cheese, and dill; season with black pepper.
Spread filling over crepes, roll, and place seam-side down in the skillet. Warm 2-3 minutes, turning once, until the cheese melts slightly.
fresh dillcucumberplain greek yogurt (2%)lemon juicesalt
Toss cucumber with greek yogurt, lemon juice, salt, and a pinch of dill.
cucumber
Serve warm filled crepes with the cool cucumber salad.