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Spinach pancakes filled with cheese

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Ingredients for 2 servings:

  • 1 egg(s)
  • 150 g flour
  • 300 ml milk
  • 5 pinch(s) salt
  • 4 pinch(s) pepper, black
  • 150 g frozen spinach
  • 60 g cheese, grated
  • 3 tsp sunflower oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

quick, easy and vegetarian

Thaw the frozen spinach. Separate the egg. Whisk the egg yolk, flour, salt, pepper, and milk well. Add the spinach and stir in. Let the batter rest for 30-60 minutes. Preheat the oven to 200°C. Whisk the egg whites and fold them into the batter. Heat oil in a pan and cook 5-6 spinach pancakes from the batter. Fill the finished pancakes with the cheese, roll them up, and place them in a baking dish. Sprinkle the remaining cheese on top and bake the pancakes in the oven until the cheese melts.

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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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