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Spinach Cheese Pancakes

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Spinach Cheese Pancakes

The perfect spinach cheese pancakes recipe with a picture and simple step-by-step instructions.

for the pancake batter:

  • 200 g Spelled flour
  • 450 ml Milk
  • 2 Pc. Eggs
  • Salt pepper

for the filling:

  • 400 g Spinach leaves
  • 2 Pc. Onions
  • 125 g Gorgonzola
  • 250 g Ricotta
  • Olive oil
  • Freshly grated nutmeg

for the tomato sauce:

  • 400 g Chunky tomatoes
  • 1 Pc. Onion
  • 2 Pc. Paprika
  • 1 bunch Basil
  • 1 branch Rosemary
  • Olive oil

Additionally:

  • 3 tbsp Pine nuts
  • Butter or oil to fry the pancakes
  1. Mix the ingredients for the pancakes into a lump-free batter. Salt, pepper and then let rest for about 15 minutes.
  2. Meanwhile, prepare the tomato sauce. Peel and finely chop the onion. Cut the bell pepper into fine cubes. Pluck the basil and rosemary and chop finely. Heat some olive oil in a saucepan and sauté the onion in it. Add the diced paprika and fry briefly. Then add the chopped tomatoes and rosemary, bring to the boil and then simmer over medium heat for about 10 minutes. Season with salt and pepper and stir in the basil. If you like, you can add spices.
  3. Wash the spinach for the filling. Cut the onion into fine half rings. Heat the oil in a pan and sauté the onions until translucent. Add the spinach and let it collapse. Take the pan off the stove. Dice the Gorgonzola and mix with the ricotta. Season with salt, pepper and nutmeg. Stir the cheese mixture into the spinach and let it melt. Season to taste and add spices as required.
  4. Melt the butter or oil in a well-coated pan over medium heat and fry about 8 thin pancakes from the batter one after the other. Spread some of the spinach filling on top, then roll up and place in a baking dish. Spread the pine nuts and tomato sauce on top and bake in the preheated oven at 200 degrees (or convection 180 degrees) for about 15 minutes.
  5. If you want to save yourself the trouble of using the oven, you can simply serve the filled pancakes with the tomato sauce separately. Then briefly toast the pine nuts without fat and sprinkle over them.
Dinner
European
spinach cheese pancakes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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