I don't always know what to do with spinach. Since I like to cook it in many ways, I'm always looking for a new recipe. This time, I decided to make some spinach pancakes. Many of you have asked me for the recipe, so I hurried to write it.
Because in the end, spinach pancakes are super nice: it's easy, fast and balanced. You can replace ricotta with mascarpone (or even thick cream) and hazelnuts can be replaced with nuts. Everything is possible!
You can also put it in an ovenproof dish, cover them with béchamel (or seasoned thick cream) and grated cheese and after a few minutes and they will be baked.
For pancake batter you're gonna need:
125 g flour
+2 eggs
25 cl milk +25 cl milk
1 pinch of salt
Melted butter (for cooking)
For the filling:
+400 g spinach
1 jar ricotta (250 g)
2 garlic cloves
Butter
Crushed hazelnuts
Grated cheese
Salt, pepper
Steps
Step 1
Place flour, salt, sugar and eggs in a bowl. Mix everything together, trying not to make lumps.
Step 2
Stir in the milk little by little, stirring constantly. Heat a frying pan and lightly butter it. Cook pancakes one by one, making them thicker than traditional pancakes. Reserve.
Step 3
Remove the stalk and wash the spinach. Peel the garlic clove and prick it with a fork. Put a piece of butter in a frying pan and let it foam without too much coloring. Season the butter by pouring the fork pique of garlic into the butter. Add the spinach and stir with the fork of the garlic clove (this adds flavor). Drain spinach and chop finely.
Step 4
Whisk ricotta to loosen and add spinach. Season with salt and pepper. Garnish pancakes with this preparation, sprinkle with grated cheese and chopped hazelnuts, roll up and serve immediately with a salad.