Spinach pancakes with avocado

Ingredients for 1 servings:

• 120 g leaf spinach, frozen or fresh
• 100 ml milk
• 80 g flour
• 1 egg(s)
• salt and pepper
• 1 avocado(s)
• 100 g double cream cheese
• 1 tbsp honey
• 2 tbsp mustard
• 2 tbsp rapeseed oil for frying
• 100 g smoked salmon

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

great starter

Using a hand blender, purée the spinach and milk until smooth. Stir in the flour and egg. Season the batter with salt and pepper and let it rest for 10 minutes. Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Cut the flesh into small pieces and purée it with the cream cheese, honey, mustard, and salt. Heat the oil in a pan and cook two pancakes from the batter, one after the other. Spread the pancakes with the avocado and cream cheese mixture. Place the smoked salmon on top. Then roll up the pancake. Cut the roll into slices. If you like, you can arrange the slices on a salad.