Spinach and Cheese Pancakes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the batter
- 1 ¼ cups flour
- 3 eggs
- ½ cup milk
- ½ cup Sparkling mineral water (approx.)
- 2 Tbsps melted butter
- 1 pinch salt
- butter (for frying)
- For the filling
- 8 cups fresh Spinach (rinsed)
- 2 cloves garlic cloves (finely sliced)
- 1 ¼ cups fresh Mozzarella (drained and sliced)
- ½ cup Pine nuts (toasted without fat)
- 1 Tbsp butter
- Garnish
- cherry Tomatoes
- Fresh herbs (e. g. sage, tarragon)
Preparation
Kitchen utensils
1 Sieve, 1 Fine grater, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Tablespoon, 1 Teaspoon, 1 Dough scraper, 1 Springform pan (Ø 20 cm), 1 Parchment paper, 1 Wire rack, 1 Tea strainer
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
To make the batter, beat together all ingredients and rest for 20 minutes. If the batter is too thick, add a little more water.
3.
Heat a little butter in a skillet and make 8-12 thin pancakes from the batter. Set aside and keep warm.
4.
In a clean pan melt the butter and fry the spinach and garlic until the spinach has wilted.
5.
Divide the spinach between the pancakes, top with the cheese and fold the pancakes into quarters.
6.
Place the pancakes on a cookie sheet lined with baking parchment, cover with tin foil and bake in the oven for around 5 minutes until the cheese has melted.
7.
Arrange 2 pancakes on each warmed plate and serve garnished with tomatoes and herbs.
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