Spinach stuffed pancakes

6 servings Prep: 20 mins, Cooking: 10 mins
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Mouth-watering savoury pancakes. Add garlicky pan-fried mushrooms as an additional filling.

By Food24 November 03 2009
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Ingredients (11)

500 ml flour — cake
2 eggs — large
250 ml milk
5 ml lemon juice
15 ml fresh chillies — 573
1 onion — finely chopped
0.00 garlic — cloves, crushed
0.01 spinach — chopped
20 ml flour — cake
250 ml cream
125 ml ricotta cheese
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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. (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.
Once the
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
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.
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.

TIP: You can also use feta instead of ricotta in this recipe. Just do not add any salt.

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