Pancakes with spinach and cheese

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 20 stuffed pancakes

If you like savory fillings, spinach crepes are a great option. The dish itself is quite unique. It combines spicy garlic and pepper, juicy spinach, and cream with creamy cheese. The aroma of this dish is simply irresistible. The crepes themselves are quite colorful thanks to the abundance of herbs and vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pancake batter

2 cups of milk
1 and 3/4 cups sifted wheat flour
1/4 teaspoon salt
3 egg yolks
6 tbsp melted butter, a little oil for frying

Spinach filling

400 g frozen chopped spinach
2 finely chopped garlic cloves
1 small onion, chopped
3 tbsp (45 g) butter
Salt
1/4 cup drinking cream 10%
3 teaspoons of wheat flour
Steamed vegetables for serving (optional)
Grated Parmesan
Roasted and chopped red bell pepper

Ingredient Substitution Suggestions

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

Cooking the dish according to the recipe:

For the test Mix half the milk with the flour, salt, and egg yolks. Beat on medium speed until smooth. Slowly pour in the remaining milk and continue beating at low speed. Slowly add the melted butter and beat at medium speed.
Heat a frying pan. Dip a paper towel in melted butter and grease the pan. Pour a thin layer of batter into the pan. Fry the pancake on both sides until golden brown. Use the remaining batter to fry the remaining pancakes.

For the filling Pour some water into a medium saucepan. Add the spinach, garlic, onion, butter, and salt. Cook for about 20 minutes, stirring constantly.
In a separate bowl, combine the milk, cream, and flour until smooth. Pour the mixture into the spinach and stir. Cook for another 15–20 minutes.
Spread the spinach filling on the crepe. Optionally, add steamed vegetables such as broccoli, zucchini, or bell pepper. Fold the crepe in half several times and top with red pepper flakes and Parmesan cheese for garnish.

Author of the recipe - Zbigniew Czydznaki is the chef of the American restaurant La Dominique Creperie in Philadelphia.

Categories:

recipe / Fast food / Stuffed pancakes / Bakery / Draniki and pancakes with savory filling

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