|500 ml||flour — cake|
|2||eggs — large|
|5 ml||lemon juice|
|1||onion — finely chopped|
|0.00||garlic — cloves, crushed|
|1||spinach — chopped|
|20 ml||flour — cake|
|125 ml||ricotta cheese|
Sift the flour with 2ml salt.
eggs, milk and 250ml water and add
to the flour mixture, beating constantly
Add the lemon juice and
allow to stand for 10 minutes. (Make the filling while you wait.)
Heat a lightly oiled pan and pour
just enough pancake mixture into the
bottom of the pan to cover it.
bottom of the pancake is golden, flip it
to brown the other side.
Heat the olive oil in a
saucepan, add the onion and cook
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.
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
TIP: You can also use feta instead of ricotta in this recipe. Just do not add any salt.