Savory spinach pancakes as a cake
Today there is a new recipe from @klara_and_ida from the Ceratal® Comfort Frying Pan: savoury spinach pancakes as a cake.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | Wheat flour |
| 400 ml | milk |
| Sea salt | |
| Pepper | |
| 4 eggs | |
| 300g | Baby spinach |
| Oil for frying | |
| || | |
| For the filling: | |
| 50g | Wild garlic |
| 10g | flat-leaf parsley |
| 200g | Cream cheese |
| 200g | Natural yogurt |
| Zest of an organic lemon | |
| 2 tsp | honey |
| Sea salt | |
| Loose lettuce |
Instructions
Step 1 of 4:
Put all the ingredients for the pancake into a blender and process into a smooth batter. (Alternatively, use an immersion blender).
Step 2 of 4:
Heat oil in a Frying Pan and cook the pancakes one by one.
Step 3 of 4:
For the cream, wash the wild garlic and parsley and finely chop them. Thoroughly mix the cream cheese, yogurt, honey, lemon zest, herbs, salt, and pepper.
Step 4 of 4:
Now stack the pancakes, spreading them with cream cheese mixture as you go. Top every second pancake with a little mixed leaf salad as well. Spread the last pancake with cream and decorate with mixed leaf salad and edible flowers.
