Pancakes with spinach and cheese

If you like savory toppings, then spinach pancakes are great. option. The dish itself is quite original. It combines spicy garlic and pepper, juicy spinach and cream with tender cheese. Before the aroma of this dish is simply impossible to resist. Pancakes themselves turn out pretty colorful due to the abundance of greens and vegetables.

Recipe author – Zbigniew Cijnaki – American Chef La Dominique Creperie Restaurant in Philadelphia.

Photo Pancakes with spinach and cheese Time: one час. 15 minutes. Complexity: easy Quantity: 20 stuffed pancakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pancake dough

  • 2 tbsp. milk
  • 1 and 3/4 Art. sifted wheat flour
  • 1/4 tsp salt
  • 3 egg yolks
  • 6 tbsp. l melted butter, some butter for frying

Spinach Filling

  • 400 gr. frozen chopped spinach
  • 2 chopped garlic cloves
  • 1 small onion, chopped
  • 3 tbsp. l (45 gr.) Butter
  • Salt
  • 1/4 Art. drinking cream 10%
  • 3 tsp wheat flour
  • Steamed vegetables for serving (optional)
  • Grated Parmesan
  • Toasted and chopped red bell peppers

Recipes with similar ingredients: milk, premium flour, eggs, butter, spinach, garlic, onions, cream, cheese Parmesan, sweet pepper

Recipe preparation:

  1. For the dough, mix half the milk with flour, salt and egg yolks. Beat at medium speed until homogeneous mass. Pour in the remaining milk slowly and continue. whisk at a slow speed. Inject melted butter slowly and interfere at medium speed.
  2. Preheat the pan. Dip a paper towel in melted butter and grease the surface of the pan with it. Thin layer pour the dough. Fry the pancake on both sides until golden brown. Fry the remaining pancakes from the remaining dough.
  3. For filling, pour a little into a medium-sized pot water. Put spinach, garlic, onion, butter and salt in it. Cook for about 20 minutes, stirring constantly.
  4. In a separate container, mix milk, cream and flour until homogeneous consistency. Pour the resulting mass into the spinach and mix. Cook another 15 to 20 minutes.
  5. Put the spinach filling on the pancake. You can optionally add steamed vegetables, such as broccoli, zucchini or bell pepper. Fold the pancake in half several times, on top sprinkle with red pepper and parmesan as a decoration.

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