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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
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

  1. all-purpose flourmilk (2%)eggsunflower oilsalt
    Whisk flour, milk, egg, salt, and half the oil into a smooth batter. Rest 5 minutes.
  2. 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.
  3. 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.
  4. Spread filling over crepes, roll, and place seam-side down in the skillet. Warm 2-3 minutes, turning once, until the cheese melts slightly.
  5. fresh dillcucumberplain greek yogurt (2%)lemon juicesalt
    Toss cucumber with greek yogurt, lemon juice, salt, and a pinch of dill.
  6. cucumber
    Serve warm filled crepes with the cool cucumber salad.

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