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Spinach stuffed pancakes

Mouth-watering savoury pancakes for everyone to enjoy.
 
pancakes
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Recipe from: 5/1/2007 12:00:00 AM
Preparation time: 40
Cooking time: 10
 
 

Ingredients

 
  • 500
    ml
    cake flour
  • 2
    large eggs
  • 250
    ml
    milk
  • 5
    ml
    lemon juice
  • Filling:
  • 15
    ml
    olive oil
  • 1
    onion, finely chopped
  • one clove of garlic crushed
  • 0.01
    bunch of spinach, washed, stemmed and chopped
  • 20
    ml
    cake flour
  • 250
    ml
    cream
  • 125
    ml
    ricotta cheese
Servings: Change Serving
 
 

Method

 
Pancakes:
Sift the flour with 2ml salt.
Whisk the eggs, milk and 250ml water and add to the flour mixture, beating constantly until smooth.
Add the lemon juice and allow to stand for 10 minutes.
Heat a lightly oiled pan and pour just enough pancake mixture into the bottom of the pan to cover it.
Once the bottom of the pancake is golden, flip it to brown the other side.
Filling:
Heat the olive oil in a saucepan, add the onion and cook until translucent.
Add the garlic and sauté for a further two minutes.
Add the spinach and allow it to wilt, then add the flour and mix well.
Add the cream and heat until the filling simmers and thickens, but do not allow it to boil.
Stuff the pancakes with the spinach filling and sprinkle with ricotta cheese.
Roll up the pancakes or fold each one into a parcel and sprinkle with a little more ricotta.
 

Read more on: sauté  |  shallow-fry
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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