Pancake Rolls Filled with Mushrooms and Blanched Spinach

5 from 6 votes
Cook Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

For the dough

  • 125 g Wholemeal spelt flour
  • 2 heaped tbsp Soy flour
  • 1 pinch Salt
  • 250 ml Soy milk (or other plant-based milk) (unsweetened)
  • 2 tbsp Rapeseed oil
  • 50 ml Water

For the filling

  • 200 g Spinach (fresh)
  • 200 g Mushrooms
  • 1 Medium onion (weighed about 130g)
  • Salt
  • Pepper
  • Soy sauce
  • Frying oil

Instructions
 

Blanch the spinach

  • Wash the spinach thoroughly and roughly chop it. Bring lightly salted water to the boil in a saucepan and add the spinach to the water. After 2 minutes, quickly scoop the spinach out of the water and rinse in a colander with cold water. (You can of course also drain the spinach, but I think the cooking water is too good to throw away.) The spinach is then set aside to drain.

Prepare the dough

  • Put the dry ingredients of the dough in a mixing bowl and mix. Then add the liquid ingredients and stir everything thoroughly. The dough is allowed to rest while the mushrooms are prepared.

Fry the onions and mushrooms

  • Peel and dice the onion and fry in a little frying oil. Clean the mushrooms and cut them into slices. As soon as the onions are translucent, add the mushroom slices and continue frying. The finished mushrooms are quenched with a little soy sauce and seasoned with salt and pepper.

Making pancakes

  • Now stir the dough again and heat some frying oil in a shallow pan. Pour approx. 1/3 of the dough into the pan and fry over medium heat until the edge comes off easily. Then turn the pancakes and fry them briefly on the other side.

Fill the pancakes

  • Evenly distribute 1/3 of the mushrooms and 1/3 of the spinach on each of the pancakes. Then roll up the pancakes and cut the rolls in half.

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